The Classic Dessert in Individual Portions
Looking for a nostalgic dessert with a modern twist? These pineapple upside down mini cakes deliver all the caramelized sweetness of the classic recipe in perfectly portioned individual servings everyone will love.
Pineapple Upside Down Mini Cakes
Pineapple upside down cake is a beloved American classic that dates back to the 1920s when canned pineapples became widely available. The traditional version features a single large cake, but these mini versions offer all the same delicious flavors with some notable advantages.
What makes these mini cakes special is their perfect ratio of caramelized topping to cake. Each one has those coveted crispy, caramelized edges and the ideal amount of buttery brown sugar glaze. Plus, they’re much easier to serve than cutting slices from a full cake!
The combination of sweet pineapple, maraschino cherries, and brown sugar creates that signature caramel-like topping that makes this dessert so memorable. When flipped over to reveal the beautiful arrangement of fruit, these mini cakes deliver that “wow” factor that’s perfect for gatherings or a special family dessert.
Ingredients
For the Topping:
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2/3 cup packed light brown sugar
- 1 can (20 oz) pineapple slices in juice, drained (reserve juice)
- 12 maraschino cherries, stems removed
For the Cake:
- 1 1/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsalted butter, softened
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons reserved pineapple juice
Tools Used to Make Pineapple Upside Down Mini Cakes
- 12-cup muffin tin
- Paper cupcake liners (optional)
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Cookie cutter or knife to cut pineapple rings (if needed)
- Serving platter
How to Make Pineapple Upside Down Mini Cakes
- Prepare the pan: Preheat your oven to 350°F. Grease a 12-cup muffin tin generously with cooking spray.
- Create the topping: Mix melted butter and brown sugar together in a small bowl. Divide the mixture evenly among the 12 muffin cups (about 1 tablespoon per cup).
- Arrange the fruit: Cut pineapple rings to fit in the bottom of each muffin cup if needed (you can use a cookie cutter or just cut them with a knife). Place one pineapple piece into each cup on top of the brown sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
- Mix the cake batter: In a large bowl, beat the granulated sugar and softened butter with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add egg and vanilla, beating until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Finish the batter: Gradually add the flour mixture to the butter mixture alternating with milk and the 2 tablespoons of reserved pineapple juice, beating on low speed after each addition until smooth.
- Fill the cups: Spoon the batter evenly over the pineapple and cherries in each muffin cup, filling each about 3/4 full.
- Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- Flip the cakes: Remove from oven and let cool in the pan for 5 minutes. Place a baking sheet or large cutting board over the muffin tin, then carefully flip the whole thing over. Let the tin rest upside down for about 1 minute to allow the caramel topping to drizzle down over the cakes. Lift off the muffin tin.
- Serve: Allow the mini cakes to cool slightly before serving warm, or cool completely on a wire rack.
Serving Pineapple Upside Down Mini Cakes
These mini cakes are best served warm, about 15-20 minutes after they come out of the oven. This allows the caramel topping to set slightly while still maintaining that irresistible gooey texture. The contrast between the warm cake and the sweet, sticky topping is absolutely divine!
For an extra special presentation, place each mini cake on a small dessert plate and add a dollop of freshly whipped cream or a small scoop of vanilla ice cream on the side. The cool, creamy addition perfectly complements the warm cake.
If you’re serving these at a party, arrange them on a decorative platter and dust lightly with powdered sugar for an elegant touch. These mini cakes make a stunning presentation for brunch, afternoon tea, or as an impressive finale to a dinner party. Their individual serving size makes them perfect for festive gatherings or family celebrations.
Frequently Asked Questions
Can I make these mini pineapple upside down cakes ahead of time?
Yes! You can make these up to a day in advance. After they’ve cooled completely, store them in an airtight container at room temperature. To serve, warm them in the microwave for about 15-20 seconds each, or place them in a 300°F oven for 5-7 minutes until warmed through.
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works beautifully in this recipe. Cut it into appropriately sized rounds or chunks to fit your muffin cups. Just make sure to pat the fresh pineapple dry with paper towels to remove excess moisture, and add 2 tablespoons of pineapple juice or orange juice to the batter for moisture and flavor.
My cakes stuck to the pan. What did I do wrong?
This can happen if the caramel hardens too much before removing the cakes. Make sure to flip them while they’re still warm (after about 5 minutes of cooling). Also, be generous with greasing the muffin tin, making sure to coat the sides well. If you’re having persistent issues, you can line just the sides of the muffin cups with paper liners, leaving the bottom unlined for the caramel and fruit.
Can I make these in a mini bundt cake pan?
Yes! Mini bundt pans work wonderfully for this recipe and create an even more elegant presentation. Adjust the baking time to 22-28 minutes depending on the size of your mini bundt pans, and be sure to grease them very thoroughly.
How do I store leftover mini pineapple upside down cakes?
Store any leftover cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To restore their just-baked texture, microwave each cake for 15-20 seconds before serving.
Final Thoughts
These pineapple upside down mini cakes bring nostalgic flavors in a perfectly portioned package that’s sure to delight everyone at your table. Try this recipe today and treat your loved ones to a classic dessert with a modern twist!
