Mini Pineapple Upside Down Cakes are sweet, moist, and tasty just like the classic version, but mini! Done in under an hour these are great for breakfast, brunch or dessert!
I’ve always been a cake fan and have enjoyed baking for many, many years. Making mini cakes are a fun thing to do and it’s the best way to satisfy that craving without overindulging.
It’s a good-sized Mini Pineapple Upside Down Cake where you feel like you’re getting more than one slice of cake but you don’t feel guilty asking for seconds this way!
The cake is so light and fluffy and it is the perfect accompaniment to the glaze and pineapple! And you can’t forget the maraschino cherries, I love those bad boys!
I will say it is hard to not keep snacking on these cakes because they are a little irresistible, especially for those pineapple fans like me, but everything in moderation right?
These Mini Pineapple Upside Down Cakes are perfect for so many occasions, a delicious morning breakfast, a girls brunch, Mother’s Day and more. There actually really needs to be no occasion to make these.
If you love pineapple, cherries and cake then this recipe is for you! The perfect hand held treat, or mini treat I should say that will keep you satisfied and asking for more.
Some of our other favorite cake recipes we have on our site include: Strawberry Mug Cake, Chocolate Chip Snack Cake and Cream Puff Cake.
WHY THIS RECIPE WORKS:
- You get a personal-sized version of the classic version of the cake!
- Great for parties, potlucks, and get togethers.
- This recipe is easy to double if you need more than 12.
- Dense and fruity in flavor with perfect not-too-sweet pineapple glaze.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Unsalted butter
Light brown Sugar
Pineapple rings
Maraschino cherries
Cake flour
Baking powder
Salt
Granulated sugar
Eggs
Crushed pineapple
Vanilla extract
Buttermilk
HOW TO MAKE MINI PINEAPPLE UPSIDE DOWN CAKES, STEP BY STEP:
- Start by preheating the oven to 350°F. Spray the 12 sections in your jumbo muffin tin with baking spray and set aside.
- Add the butter and brown sugar to a small saucepan on low heat. Whisk constantly until the sugar melts, usually 3-5 minutes.
- Divide the sauce among the 12 sections evenly inside of the muffin tin.
- Then place a pineapple ring on top of the sauce in each of the sections. Place a cherry in the center of each ring and set aside.
- Stir the cake flour, baking powder, and salt together in a large bowl and set aside.
- Using a stand mixer with the paddle attachment, add the butter, sugar, and brown sugar and cream it together for 3 minutes, or until it’s light and fluffy.
- One at a time, add the eggs, making sure the first egg is well mixed in before moving on to the next.
- Mix in the pineapple and vanilla.
- Then add half of the flour mixture in and mix it in, followed by half of the buttermilk and mix it in. Repeat one mroe time with flour and then buttermilk, until fully combined. Scrape down the sides as needed.
- Divide the batter among the 12 sections and bake for 20-25 minutes, or until golden brown and a toothpick can be inserted into the center and comes out clean.
- Remove the cakes from the oven and let them sit in the tin on the counter for 10 minutes. Place a sheet tray on top of the tin and carefully flup the tray over so the muffin tin ends up on top. Wait for 5 minutes before lifting the muffin tin off the cakes.
- Let the cakes cool and serve warm or at room temperature.
WHAT TOPPINGS CAN I ADD?
You can top these mini cakes with whatever you like, but some of my favorite ideas are more glaze and cherries, homemade whipped cream, or a scoop of ice cream.
CAN I USE A REGULAR SIZE MUFFIN TIN?
I don’t recommend using a regular size tin, you need the jumbo muffin tin so the pineapple rings can fit in there. The jumbo muffins have the perfect size hole for the pineapple. Regular muffin tins would be too small.
Don’t worry, jumbo muffin tins aren’t that expensive, are usually at your local grocery store, big box store, and you can find them on Amazon for quick delivery.
DO I HAVE TO USE CAKE FLOUR?
This is what we have tested this recipe with but – If you don’t have cake flour you can use all-purpose flour. For every cup of cake flour, remove 2 tablespoons of all-purpose flour. I’ve done this method the most and it always works.
Or you can make your own cake flour, for 1 cup of cake flour measure 1 cup of all-purpose flour and take out 2 tablespoons, replace with 2 tablespoons of cornstarch and sift the mixture twice.
HOW TO STORE:
These Mini Pineapple Upside Down Cakes are best when you eat them at room temperature. You can keep leftovers stored in an airtight container room temperature where they will keep for up to 2 days.
You may also choose to refrigerate leftovers for up to 5 days. If refrigerating, tightly wrap leftovers with plastic wrap on a plate, or place mini cakes in an airtight container. Before you eat cake that’s been refrigerated, let it sit on the counter and come to room temperature before enjoying it.
Freezing is also an option, these can be frozen for up to 3 months. I recommend wrapping the cakes individually with plastic wrap then place them in a freezer safe bag or container before storing them in the freezer.
Remove cakes from the freezer and let them come to room temperature before eating.
TIPS AND TRICKS:
- Make sure that you use a jumbo muffin pan for these.
- I made a little twist by adding the crushed pineapple to the cake mix but make sure not to drain it because this adds moisture to the cake batter that is needed.
- Make sure you are using stemless cherries or these, if you can only find stemmed then you can just pull out the stem.
- You can easily double this recipe.
- You can top these with more glaze, ice cream, whipped topping, etc.
- These can be frozen, see my tips above.
Have a sweet tooth that only a Mini Pineapple Upside Down Cake can satisfy, you only need 45 minutes and this super easy, made from scratch recipe before you’re biting into these scrumptious mini cakes!
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
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Mini Pineapple Upside Down Cakes
Ingredients
For the glaze and topping:
- 4 tablespoons unsalted butter
- ¾ cup light brown sugar packed
- 12 pineapple rings
- 12 maraschino cherries without stems
For the cake:
- 2 ¾ cup cake flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ¾ cup light brown sugar packed
- 4 large eggs room temp
- ½ cup crushed pineapple
- 1 tablespoon vanilla extract
- ¾ cup buttermilk room temp
Instructions
- Start by preheating the oven to 350°F. Spray the 12 sections in your jumbo muffin tin with baking spray and set aside.
- Add the butter and brown sugar to a small saucepan on low heat. Whisk constantly until the sugar melts, usually 3-5 minutes.
- Divide the sauce among the 12 sections evenly inside of the muffin tin.
- Then place a pineapple ring on top of the sauce in each of the sections. Place a cherry in the center of each ring and set aside.
- Stir the cake flour, baking powder, and salt together in a large bowl and set aside.
- Using a stand mixer with the paddle attachment, add the butter, sugar, and brown sugar and cream it together for 3 minutes, or until it's light and fluffy.
- One at a time, add the eggs, making sure the first egg is well mixed in before moving on to the next.
- Mix in the pineapple and vanilla.
- Then add half of the flour mixture in and mix it in, followed by half of the buttermilk and mix it in. Repeat one mroe time with flour and then buttermilk, until fully combined. Scrape down the sides as needed.
- Divide the batter among the 12 sections and bake for 20-25 minutes, or until golden brown and a toothpick can be inserted into the center and comes out clean.
- Remove the cakes from the oven and let them sit in the tin on the counter for 10 minutes. Place a sheet tray on top of the tin and carefully flup the tray over so the muffin tin ends up on top. Wait for 5 minutes before lifting the muffin tin off the cakes.
- Let the cakes cool and serve warm or at room temperature.
Notes
- Make sure that you use a jumbo muffin pan for these.
- I made a little twist by adding the crushed pineapple to the cake mix but make sure not to drain it because this adds moisture to the cake batter that is needed.
- Make sure you are using stemless cherries or these, if you can only find stemmed then you can just pull out the stem.
- You can easily double this recipe.
- You can top these with more glaze, ice cream, whipped topping, etc.
- These can be frozen, see my tips above.
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