Dessert

Delightful Mini Pineapple Upside Down Cakes Recipe

ByHugo Harnd November 8, 2025November 8, 2025

Introduction

These delightful mini pineapple upside down cakes are a charming twist on the classic dessert. Perfectly sweet with caramelized pineapple and cherries, they make an ideal treat for any occasion.

Two small pineapple upside-down cakes are placed on a white plate with a thin gold rim. Each cake has three visible layers: the top layer is a shiny golden-brown pineapple ring, the middle layer is a light yellow moist cake, and the bottom layer is a darker caramelized brown crust. On top of each pineapple ring sits a bright red maraschino cherry, glossy and round. The plate is set on a white marbled texture surface with soft warm lighting highlighting the glossy textures of the pineapple and cherries. 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
1/2 cup milk
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a muffin tin thoroughly.
Step 2: In a small saucepan, melt the butter and stir in the brown sugar until smooth. Pour this mixture evenly into the bottom of each muffin cup.
Step 3: Place one pineapple slice into each muffin cup on top of the butter and brown sugar layer, then add a maraschino cherry in the center of each pineapple slice.
Step 4: In a mixing bowl, cream together the granulated sugar and egg until the mixture is light and fluffy. Then blend in the milk and vanilla extract.
Step 5: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: Spoon the batter generously over the pineapple and cherry layer in each muffin cup, filling nearly to the top.
Step 7: Bake the mini cakes for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cakes to cool slightly in the tin before carefully inverting them onto a plate to reveal the glazed pineapple topping. Serve warm or at room temperature.

Tips & Variations

For extra moisture, substitute half the milk with pineapple juice.
You can add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor.
Use fresh pineapple slices if available; just reduce the sugar slightly in the topping.
Try substituting the cherries with fresh berries or dried cranberries for a different look and taste.

Storage

Store leftover mini pineapple upside down cakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 4 days. Reheat gently in the microwave for about 15 seconds or until warm before serving.

How to Serve

The image shows four small round upside-down cakes on a white plate placed on a white marbled surface. Each cake has three visible layers: a light brown crumbly base, a thick golden yellow pineapple slice in the middle, and a shiny, smooth layer of caramelized glaze on top. Each cake is crowned with a bright red glazed cherry sitting right in the center of the pineapple slice. The cakes look moist and glossy, with soft textures and a warm golden color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes ahead of time?

Yes, you can prepare the cakes a day in advance and keep them refrigerated. Bring them to room temperature or warm slightly before serving for the best flavor.

What if I don’t have a muffin tin?

If you don’t have a muffin tin, you can use a small round baking dish and adjust the baking time accordingly, or try using individual ramekins for similar results.