Introduction

Mini Pineapple Upside Down Cakes are a charming twist on the classic dessert, perfect for individual servings. Sweet pineapple and maraschino cherries caramelize atop a moist, fluffy cake, creating a delightful treat for any occasion.

The image shows three small round cakes on a white plate set on a white marbled surface, each with three visible layers. The bottom layer is a golden, textured cake base. The middle layer is a smooth, caramelized brown ring that looks sticky and shiny. On top is a bright yellow pineapple slice with a small dollop of red cherry placed in the center of each cake. The background is softly blurred with soft light coming through, and a woman's hand is gently reaching towards one of the cakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup unsalted butter
1/4 cup brown sugar
1 can sliced pineapples (drained)
Maraschino cherries
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1 egg

Instructions

Step 1: Preheat your oven to 350°F (175°C). Melt the butter and pour it evenly into the bottom of a muffin tin or individual cake pans.
Step 2: Sprinkle the brown sugar over the melted butter to create a caramel base.
Step 3: Place a slice of pineapple over the brown sugar in each muffin cup, and add a maraschino cherry in the center of each pineapple slice.
Step 4: In a bowl, whisk together the flour, baking powder, salt, and granulated sugar.
Step 5: Beat the egg and add it to the dry ingredients, mixing until smooth to form the cake batter.
Step 6: Spoon the batter evenly over the fruit in each muffin cup, filling about 3/4 full.
Step 7: Bake for 20-25 minutes or until a toothpick inserted into the cake comes out clean.
Step 8: Let the cakes cool for 5 minutes, then carefully invert them onto a plate so the pineapple and cherry topping is on top.

Tips & Variations

Use fresh pineapple slices for a brighter, fresher flavor.
Swap maraschino cherries with glace cherries or dried cranberries for a different twist.
Brush the edges with a little extra melted butter before baking for a richer crust.

Storage

Store the cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 15-20 seconds before serving to bring back their softness.

How to Serve

The image shows four small round cakes on a white plate, each with a golden-brown crust and a shiny glaze. Each cake has one slice of bright yellow pineapple on top, with a small red cherry placed in the middle of the pineapple slice. The cakes have a moist texture, with the glaze making them look glossy. The background has a soft green blur, and the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in a large cake pan instead of mini cakes?

Yes, you can use a 9-inch round cake pan. Just increase the baking time to about 35-40 minutes, and check for doneness with a toothpick.

What can I use instead of maraschino cherries?

Glace cherries, dried cranberries, or even small pieces of fresh berries work well as a substitute if you prefer a less sweet option.

Mini Pineapple Upside Down Cakes Recipe

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★★★★★

4.5 from 144 reviews

Delight in these charming Mini Pineapple Upside Down Cakes, a perfect single-serving dessert featuring caramelized brown sugar and butter topping with juicy pineapple slices and bright maraschino cherries, all nestled within a light and fluffy vanilla cake base.

Author: Zane
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 mini cakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Topping

1/4 cup unsalted butter
1/4 cup brown sugar
1 can sliced pineapples, drained
Maraschino cherries, as needed

Cake Batter

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1 egg

Instructions

Prepare the Topping: In a small skillet or saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar until it dissolves and forms a smooth caramel sauce. Pour this mixture evenly into the bottom of a greased mini cake pan or muffin tin. Arrange the drained pineapple slices atop the caramel, placing a maraschino cherry in the center of each pineapple ring.
Make the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate bowl, beat the egg and sugar together until light and fluffy. Gradually mix the dry ingredients into the wet ingredients until fully combined and smooth.
Assemble the Cakes: Gently spoon the cake batter over the pineapple slices and caramel layer, dividing evenly among the prepared molds.
Bake the Cakes: Preheat your oven to 350°F (175°C). Bake the cakes for 20 to 25 minutes or until a toothpick inserted into the center of the cakes comes out clean and the edges are golden.
Cool and Serve: Allow the cakes to cool in the pan for about 5 minutes. Then carefully invert the pan onto a serving plate to reveal the pineapple upside down topping. Serve warm or at room temperature.