Mini Pineapple Upside-Down Cake Recipe

Introduction

Mini Pineapple Upside-Down Cakes are delightful individual treats featuring caramelized brown sugar, juicy pineapple rings, and a light, fluffy cake. These charming single-serve cakes are perfect for parties or a sweet snack anytime you crave a tropical twist.

Ingredients

• 1/4 cup unsalted butter (for topping)
• 1/2 cup light brown sugar, packed (for topping)
• 12 fresh pineapple rings (or canned, drained)
• 12 maraschino cherries
• 1/4 cup unsalted butter, softened (for batter)
• 2/3 cup granulated sugar
• 1 large egg, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk, at room temperature

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Generously spray a 12-cup standard muffin tin with nonstick cooking spray.
2. Step 2: Melt the 1/4 cup unsalted butter for the topping in a small saucepan over low heat. Stir in the light brown sugar until smooth.
3. Step 3: Spoon about 1 tablespoon of the butter and brown sugar mixture into the bottom of each muffin cup. Place a pineapple ring in each cup and center a maraschino cherry on top of each ring.
4. Step 4: In a large bowl, beat the softened 1/4 cup unsalted butter and granulated sugar until smooth and creamy. Add the egg and vanilla extract, mixing until well combined.
5. Step 5: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix gently just until combined — avoid overmixing.
7. Step 7: Divide the batter evenly among the muffin cups, filling each about three-quarters full over the pineapple topping.
8. Step 8: Bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
9. Step 9: Allow the cakes to cool in the pan for 5 minutes. Carefully invert each cup onto a cooling rack to release the mini cakes. Serve warm or at room temperature.

Tips & Variations

• For a tropical twist, add a teaspoon of shredded coconut to the batter before baking.
• Use fresh pineapple for juicier flavor, but canned rings work well when drained thoroughly.
• Try swapping maraschino cherries with fresh or frozen raspberries for a different color and taste.
• Grease muffin cups generously or use cupcake liners to prevent sticking.

Storage

Store leftover mini cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a microwave for 10-15 seconds or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cakes ahead of time?

Yes, you can prepare and bake the cakes ahead of time. Store them in an airtight container and reheat before serving for best taste.

Can I use canned pineapple instead of fresh?

Absolutely. Just be sure to drain the canned pineapple rings well to avoid excess moisture affecting the cake texture.

Mini Pineapple Upside-Down Cake Recipe

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★★★★★

4.7 from 90 reviews

• Author: Mariam
• Total Time: 40 minutes
• Yield: 12 mini cakes 1x

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Description

These Mini Pineapple Upside-Down Cakes are a delightful twist on the classic dessert, featuring juicy pineapple rings and maraschino cherries caramelized in brown sugar and butter topping. Baked in a muffin tin for perfectly portioned treats, they combine a moist, vanilla-flavored cake with the rich, buttery sweetness of the pineapple topping. Ideal for parties or a charming dessert, these individual cakes are simple to prepare and sure to impress.

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Ingredients

Scale 1x2x3x

Topping

• 1/4 cup unsalted butter
• 1/2 cup light brown sugar, packed
• 12 fresh pineapple rings (or canned, drained)
• 12 maraschino cherries

Batter

• 1/4 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk, at room temperature

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Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C). Generously spray a 12-cup standard muffin tin with nonstick cooking spray to prevent sticking.
2. Prepare topping: Melt 1/4 cup unsalted butter in a small saucepan over low heat. Stir in 1/2 cup packed light brown sugar until the mixture is smooth and combined. Spoon approximately 1 tablespoon of this buttery brown sugar mixture into the bottom of each muffin cup. Then, place one pineapple ring into each cup and center a maraschino cherry atop each pineapple ring.
3. Mix batter: In a large mixing bowl, beat the softened 1/4 cup unsalted butter and 2/3 cup granulated sugar together until smooth and creamy. Add 1 large egg and 1 1/2 teaspoons vanilla extract, mixing well until fully combined. In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
4. Combine batter: Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup milk, mixing just until combined to avoid overmixing. The batter should be smooth and somewhat thick.
5. Fill cups: Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full to allow space for rising during baking.
6. Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. This ensures the cakes are fully cooked and moist.
7. Cool and unmold: Let the cakes cool in the muffin tin for about 5 minutes to set. Then carefully invert the tin onto a cooling rack to release the mini pineapple upside-down cakes, revealing the caramelized topping. Serve warm or at room temperature for the best flavor and texture.

Notes

• For a brighter pineapple flavor, use fresh pineapple rings when in season; canned pineapple also works well and should be well-drained.
• To prevent sticking, ensure the muffin tin is thoroughly sprayed with nonstick spray or lightly greased.
• You can substitute whole milk with any milk alternative such as almond or oat milk for a dairy-free version, though texture may vary slightly.
• These mini cakes can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 4 days.
• Reheat gently in a microwave or oven before serving to restore warmth and softness.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Mini Pineapple Upside-Down Cake, pineapple cake, individual upside-down cakes, mini desserts, pineapple ring dessert, maraschino cherry dessert