Name: Mini Pineapple Upside Down Cakes
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 4 tablespoons unsalted butter, melted and slightly cooled (Use high-quality butter for best flavor); 1/3 cup packed light brown sugar (Firmly packed); 8 slices canned pineapple in juice, drained (Fresh pineapple can be used; see notes); 8 pieces maraschino cherries (Optional, for classic presentation); 1 cup all-purpose flour, spooned and leveled (For lighter texture, sift before measuring); 3/4 cup granulated sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon fine salt; 1/2 cup whole milk, at room temperature (Or plant-based milk for dairy-free); 1/3 cup vegetable oil (Or melted coconut oil); 1 large egg, at room temperature; 1 teaspoon pure vanilla extract

Spread the love

Jump to Recipe

Introduction

I first stumbled on these Mini Pineapple Upside Down Cakes during a summer potluck when a neighbor brought a batch of warm, caramel-glazed minis that smelled of browned butter and sweet pineapple. I remember pulling one from the tin and feeling the thin, glossy caramel crack slightly under my fork, the pineapple releasing a burst of sunny juice, and the soft cake beneath melting in my mouth. That moment hooked me. I started experimenting in my own kitchen until I had a small, reliable recipe that always delivers that same cozy, nostalgic warmth.

These cakes are special to my family because they are small enough for a single, celebratory bite yet rich enough to feel like a treat. They are comfort food with a party vibe. If you enjoy small-format desserts, you might also like this lovely alternative: Mini Basque Cheesecakes.

What Makes This Recipe Special

This recipe is beloved because it is:

• Quick to assemble and bakes in under 25 minutes.

• Crowd-friendly since each cake is an individual serving.

• A perfect balance of sweet caramel, tangy pineapple, and tender vanilla cake.

You will love it because it looks fancy without requiring much fuss, and the aroma as it bakes makes any kitchen feel warm and festive.

Ingredients You’ll Need

For the Caramel Topping:

4 tablespoons unsalted butter, melted and slightly cooled (use high-quality butter for best flavor)
1/3 cup packed light brown sugar (firmly packed)

For the Pineapple:

8 slices canned pineapple in juice, drained (fresh pineapple can be used; see notes)
8 maraschino cherries (optional, for classic presentation)

For the Cake Batter:

1 cup all-purpose flour, spooned and leveled
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup whole milk, at room temperature (or plant-based milk for dairy-free)
1/3 cup vegetable oil or melted coconut oil
1 large egg, at room temperature
1 teaspoon pure vanilla extract

Notes on ingredients and substitutions:

• For lighter texture, sift the flour before measuring.

• Fresh pineapple: use 8 thin rings; pat dry to avoid excess moisture.

• For a gluten-free version, substitute a 1-to-1 gluten-free flour blend.

How to make Mini Pineapple Upside Down Cakes

Step 1: Prep and preheat

Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or use paper liners. The oven should be fully preheated so the caramel and cake set quickly.

Step 2: Make the caramel topping (2 minutes)

In a small bowl, stir the melted butter and brown sugar until smooth. Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup, spreading it evenly. The mixture will be glossy and slightly thick when ready.

Step 3: Add pineapple and cherries (3 minutes)

Place one pineapple ring on top of the caramel in each cup. If using cherries, tuck one in the center of each ring. The pineapple should sit snugly; this creates the decorative top once inverted.

Step 4: Mix the batter (5 minutes)

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the milk, oil, egg, and vanilla. Pour the wet ingredients into the dry and stir gently until just combined. The batter should be thick but pourable; a few small lumps are okay.

Step 5: Fill the cups (2 minutes)

Spoon the batter over the pineapple, filling each cup about two-thirds full. Smooth the tops lightly with the back of a spoon. The batter will rise around the fruit and create a dome.

Step 6: Bake (18 to 22 minutes)

Bake in the preheated oven for 18 to 22 minutes, or until the cake springs back when lightly pressed and a toothpick inserted into the cake part comes out clean. The tops will be golden and the edges will pull slightly from the liners.

Step 7: Cool and invert (10 minutes)

Allow the tin to cool on a wire rack for 8 to 10 minutes. Run a thin knife around each cake to loosen. Place a baking sheet or plate over the tin and invert quickly but carefully. Tap the bottom of the tin gently to release each cake. The caramel will be warm and glossy; let the cakes cool for a few minutes before serving.

Step 8: Serve warm or at room temperature

Serve these warm for the most indulgent experience the caramel will be slightly gooey and the cake feather-light. If storing, cool completely before refrigerating.

Tips & Recipe Variations

Use room-temperature ingredients for a smoother, more even rise.
Avoid overmixing the batter to keep cakes tender; stir just until combined.
If using fresh pineapple, pat the rings dry so the topping does not become watery.
To make mini gluten-free cakes, replace all-purpose flour with a 1:1 gluten-free blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
For a dairy-free version, use coconut oil or a neutral vegetable oil and plant-based milk.
Storage: keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven (300°F / 150°C) for 5 to 7 minutes to refresh the caramel.
To scale up, bake in a standard 9-inch round pan and increase baking time to 28 to 32 minutes; watch for the toothpick test.

How to Serve

• Plate each mini cake on a small dessert dish, spooning any extra caramel from the baking sheet over the top for shine.

• Pair with a dollop of whipped cream, a scoop of vanilla ice cream, or a spoonful of Greek yogurt.

• Drinks: try with black coffee, a fruity iced tea, or a light dessert wine.

• Presentation tip: sprinkle finely chopped toasted coconut or chopped pecans around the base for texture and color.

• Serves: makes about 12 individual cakes; calorie count varies by serving and toppings, roughly 220 to 300 calories each with a small scoop of ice cream.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?

A: Yes. Bake fully, cool, and refrigerate in an airtight container. Reheat in a 300°F oven for 5 to 7 minutes before serving.

Q: Can I freeze the leftovers?

A: Yes. Wrap individually in plastic wrap and freeze up to 2 months. Thaw overnight in the fridge and warm before serving.

Q: What can I use instead of canned pineapple?

A: Fresh pineapple works beautifully; just slice thinly and pat dry. Crushed pineapple will make the topping too wet.

Q: How do I prevent the caramel from becoming too runny?

A: Use the exact brown sugar to butter ratio and allow the cakes to cool slightly before inverting. If caramel is too thin due to excess pineapple juice, drain the fruit well and blot with paper towels.

Q: Can I make these without eggs or dairy?

A: Yes. Substitute the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) and use plant-based milk and coconut oil for a dairy-free version.

Review

“These little cakes are pure nostalgia in a bite. The caramel coats the pineapple just right and the cake stays moist. They disappear faster than I can plate them. A new favorite for our family gatherings.” – L.M.

Conclusion

I hope these Mini Pineapple Upside Down Cakes bring a little sunshine and comfort to your table the way they have to mine. They are simple to make, impressive to present, and perfect for sharing or keeping all to yourself. If you want to explore another trustworthy mini-cake technique or get more inspiration, check out this thorough recipe from a trusted blog: Mini Pineapple Upside-Down Cakes – Baker by Nature.

Please try the recipe and share your results or tweaks – I love hearing how readers make it their own.