These delightful mini pineapple upside down cakes blend timeless flavor with an elegant, modern presentation. Each one features a caramelized pineapple ring and a bright maraschino cherry, nestled on top of a buttery, tender vanilla cake. The rich brown sugar glaze seeps into every bite, making them irresistibly moist. Baked in individual portions, they’re ideal for parties or a sweet weeknight indulgence—no slicing required, just pure tropical charm in every bite.
Mini Pineapple Upside Down Cakes Recipe
There’s something undeniably charming about desserts in mini form—and these Mini Pineapple Upside Down Cakes are no exception. They’ve got all the nostalgic flavor of the classic version, just downsized into individual servings that are as adorable as they are delicious. Made with a simple boxed cake mix, sweet canned pineapple rings, and bright maraschino cherries, they come together effortlessly. The magic happens when the brown sugar and butter caramelize in the oven, creating that irresistible sticky-sweet topping. These little cakes are perfect for parties, bake sales, or anytime you want to make something that feels a little extra special without a lot of fuss.
Mini Pineapple Upside Down Cakes Recipe (How to Cook)
Start by preheating your oven to 350°F. Lightly grease a jumbo muffin tin (you’ll need one that holds 6 muffins or use two pans for 12) with non-stick cooking spray to make sure nothing sticks later on.
In a small saucepan, melt some unsalted butter. Spoon about 1/2 tbsp of melted butter into the bottom of each muffin cup. Then, sprinkle in 2 tablespoons of packed brown sugar right on top of the butter in each well—this is going to give you that signature caramelized top.
Next, grab your canned pineapple slices and gently press one ring into each muffin cup. If needed, trim them a little to fit. Drop a maraschino cherry right in the center of each pineapple ring. Set aside while you prepare the batter.
In a medium bowl, pour in your boxed yellow cake mix. Try a simple twist by replacing the water with the pineapple juice saved from the can to boost the flavor. Add the other ingredients listed on the box (usually eggs and oil), and mix everything together with a hand mixer until the batter is smooth and lump-free.
Now, carefully spoon the batter into the muffin cups, filling each one with about ⅓ cup of batter. Try to divide it evenly so they bake uniformly.
Place the pan into the preheated oven and bake for about 20 or 30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. If you’re using two pans, bake one at a time for best results.
Once baked, remove the pan from the oven and place it on a cooling rack. Let the cakes rest for 10 minutes—this helps them firm up and release more easily.
To remove the cakes, run a butter knife around the edges to loosen them slightly. Then, take a wire cooling rack and place it upside down over the muffin tin. With a swift and steady movement, turn the pan and rack over onto a rimmed baking sheet to catch any syrup or drips. Let it sit for another 5 minutes before gently lifting the pan away.
Make sure the mini cakes have fully cooled before you serve them. The tops will be beautifully glossy, sticky, and sweet—just the way they’re meant to be.
Tips for Success
Making these mini pineapple upside down cakes is pretty straightforward, but a few simple tips can help guarantee they turn out beautifully every time. First, make sure to generously grease your muffin tin—this step is key to getting those cakes to release easily with that gorgeous caramelized topping intact. I also like to replace the water in the cake mix with the juice from the canned pineapple. It’s a small change, but it adds an extra layer of pineapple flavor that really makes a difference.
When it comes to baking, keep a close eye on the oven. Because these are smaller than a traditional cake, they bake faster—usually around 20 or 30 minutes or so. You’ll know they’re done when the tops turn a rich golden brown and a toothpick inserted in the center comes out clean. Let them cool in the pan for just 5 minutes before flipping them out. Too soon, and they might fall apart; too late, and they might stick. That perfect balance truly changes everything.
Variation Ideas
One of the things I love most about these mini cakes is how easy they are to customize. If you want a different texture, try using pineapple tidbits or crushed pineapple instead of rings—they nestle right into the batter and create a slightly different look and bite. You can also play with the cake base. A classic yellow cake is always a win, but white cake is great if you want something a bit lighter. Feeling adventurous? A spice cake mix brings a warm, cozy flavor, especially nice around the holidays.
Toppings are another fun place to experiment. A dollop of whipped cream and an extra cherry makes them party-ready, or you can go all-out and serve them warm with a scoop of vanilla ice cream. For a tropical twist, sprinkle on some toasted coconut or add a dash of rum extract to the batter. However you make them, these little cakes are endlessly versatile—and guaranteed to disappear fast!
Mini Pineapple Upside Down Cakes Recipe
Equipment
- 2 Jumbo muffin pans
- 1 Hand mixer
Ingredients
- ½ cup melted butter
- 1 ½ cups packed brown sugar Use dark brown sugar for a richer caramel flavor.
- About 20 oz canned pineapple rings with the juice carefully saved for later
- 12 bright red maraschino cherries for that classic pop of color and sweetness
- 1 box 15.25 oz yellow or white cake mix—plus the usual ingredients listed on the box, but here’s a twist: replace the water with the reserved pineapple juice to infuse extra tropical goodness
Instructions
- Preheat your oven to 350°F. Spray two jumbo muffin pans lightly with non-stick cooking spray.
- Melt about 6 tablespoons of butter. Spoon approximately ½ tablespoon of melted butter into each muffin cup.
- Evenly distribute 2 tablespoons of firmly packed brown sugar over the melted butter in each muffin cup.
- Carefully place a pineapple ring onto the brown sugar layer in each muffin cup, pressing it down lightly.
- Place a cherry neatly in the center of each pineapple ring.
- In a medium bowl, mix the dry cake mix with the ingredients listed on the cake mix box—but replace the water with the reserved pineapple juice from the canned rings. Use a hand mixer to combine thoroughly until smooth.
- Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 30 minutes. If using two pans, bake one at a time or stagger in the oven.
- Remove pans from the oven and let them rest on a wire rack for 10 minutes.
- Run a butter knife around the edges of each muffin cup to loosen the cakes.
- Place a wire rack on top of the muffin pan, flip both pan and rack upside down over a baking sheet to catch any drips.
- Wait 5 minutes, then slowly lift the pan away. The cakes should release easily.
- Let the mini pineapple upside down cakes cool completely before serving.
