Pineapple Upside Down Mini Cakes that look cute, bake fast, and taste like sunshine on a plate. That’s what I reach for when I want dessert without fuss. Maybe you’ve had that moment too, when you want something homemade and comforting but you don’t feel like dealing with a big layer cake or hours of decorating. These minis are the answer. They’re quick, fun, and don’t require any fancy gear. Plus, you flip them out and boom, instant wow factor. Let me show you how I make them, with tips so yours come out buttery, tender, and perfectly caramelized every time.
How to Make Mini Pineapple Upside-Down Cakes
Ingredients
- Topping: 4 tablespoons unsalted butter (melted), 1/2 cup packed brown sugar, 12 maraschino cherries, 6 pineapple rings cut in halves or 1.5 cups pineapple tidbits
- Batter: 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon fine salt, 1/2 cup granulated sugar, 2 large eggs (room temp), 1/2 cup milk (room temp), 1 teaspoon vanilla, 1/4 cup neutral oil or melted butter, 2 tablespoons pineapple juice
Tools You’ll Need
A standard 12-cup muffin pan, nonstick spray, a couple mixing bowls, whisk, spatula, and a cooling rack. If you have a small offset spatula, it’s handy for loosening edges after baking, but a butter knife works too.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Deliciously Fun Pineapple Upside Down Mini Cakes is a keeper: fast to prep with no weird tricks. Pineapple Upside Down Mini Cakes that look cute, bake fast, and taste like sunshine on a plate. That’s what I reach for when I want dessert…
Step-by-Step
- Prep the pan: Heat the oven to 350°F. Lightly coat a 12-cup muffin pan with nonstick spray.
- Make the topping: In a small bowl, mix melted butter and brown sugar. Divide evenly in the pan, about a teaspoon per cup, and spread gently. Add a cherry to the center of each well.
- Add pineapple: Tuck half a ring around the cherry or use 2 to 3 tidbits per well. Keep it flat so the cake sits level when flipped.
- Mix the dry: In a bowl, whisk flour, baking powder, and salt until combined.
- Mix the wet: In another bowl, whisk sugar, eggs, milk, vanilla, oil, and pineapple juice until smooth and slightly frothy.
- Make the batter: Stir dry into wet just until mixed. No overmixing. A few tiny lumps are okay.
- Fill: Spoon batter over pineapple to about two-thirds full. Try to cover the fruit so it anchors into the cake.
- Bake: 18 to 22 minutes, until the tops are lightly golden and a toothpick comes out clean.
- Cool and flip: Let the pan sit 5 minutes. Run a thin knife around each cake edge. Place a tray or board over the pan and carefully invert. Lift off the pan to reveal glossy caramelized tops.
That first reveal always makes me smile. The brown sugar bubbles into a syrup that seeps into the cake, and the pineapple turns jammy and sweet. These little guys are soft, moist, and they store well too. I keep a few on the counter for the day and stash the rest for later.
Pro tip: If you like to prep ahead, you can mix the dry ingredients in a jar and keep it sealed for up to a week. When you’re craving a treat, mix the wet ingredients and bake. Also, if you love brunch ideas, these mini cakes pair so well with a simple pan of sheet pan pancakes. It’s a crowd pleaser combo.
Why I love this recipe: It’s easy, it’s nostalgic, and it’s the right size. Deliciously Fun Pineapple Upside Down Mini Cakes feel special without being stressful, which means I actually make them on weeknights too.
Can I Make This Recipe as a Regular Cake?
Yes, and it turns out fantastic. If you want a classic look, use a 9-inch round cake pan with tall sides. Line the bottom with a circle of parchment for easier flipping. Spread 4 tablespoons melted butter and 1/2 cup brown sugar into the pan, add pineapple rings and cherries, then pour in all the batter. Bake at 350°F for 32 to 40 minutes. Check near the center with a toothpick. Let it rest 10 minutes, loosen the edges, then invert onto a plate.
For a square pan, an 8-inch works well with similar timing. The topping layer is a touch thicker with the round pan, and I prefer that for a gooey finish. If you want a taller cake, add 1/4 cup flour and 1 tablespoon milk to the batter and bake a few extra minutes. The same batter logic holds if you’re scaling up for a small party. I’ve made this in two 6-inch pans too, and it’s a cute double-stack to share.
If you’re baking for friends or neighbors, a full cake is always a sweet gesture. But for personal desserts with that same magic, Deliciously Fun Pineapple Upside Down Mini Cakes keep the portion size just right and still bring the drama when you flip them out.
Baking Tips
- Use room temp eggs and milk for a tender crumb.
- Measure flour correctly: fluff, spoon into the cup, level off. Too much flour equals dry cake.
- Don’t overmix. Stir until the flour disappears, then stop.
- Grease well and run a thin knife around edges before flipping.
- Wait 5 minutes, not 20. Flip while the topping is still fluid so it releases easily.
- Use tidbits if rings fight you. Smaller pieces tuck in neatly for mini cakes.
- Maximize flavor with that 2 tablespoons pineapple juice in the batter. It’s small but mighty.
- Check early. Mini cakes can go from done to overbaked in minutes. Start checking at 18 minutes.
- Let them set. After flipping, wait 10 minutes so the syrup thickens and the tops gloss up.
“I made these for a weekend brunch and my family devoured them. I followed the tip to flip at 5 minutes and every single cake came out clean. So good and so easy.”
Once you make these once, the rhythm is second nature. I keep a can of pineapple in the pantry for exactly that reason. Deliciously Fun Pineapple Upside Down Mini Cakes are my little shortcut to a cozy dessert that never feels basic. If you’re into fruit-forward sweets, you might also like to try a quick side of grilled pineapple alongside vanilla ice cream. Warm fruit with cold ice cream is always a win.
Recipe Tips
Fresh vs canned pineapple: Both work. With fresh, cut small pieces and blot with paper towels so the topping doesn’t get watery. With canned, I like rings cut in halves or tidbits. Save a splash of juice for the batter.
Make-ahead: Bake, cool, and store in an airtight container up to 2 days at room temp or 4 days in the fridge. Re-warm in a low oven for 5 to 7 minutes or microwave 10 seconds for that melty top.
Freeze: Wrap each cake tightly and freeze up to 2 months. Thaw overnight in the fridge. Warm before serving to bring back the shine.
Dairy-free: Use oil for the batter and a dairy-free butter substitute for the topping. It still caramelizes nicely.
Gluten-free: A good 1-to-1 gluten-free flour blend with xanthan gum makes a solid swap. The crumb is slightly finer, but the flavor is spot on.
Flavor boosts: A pinch of cinnamon in the topping, or a tablespoon of shredded coconut added to the batter, makes a tropical twist. A few readers swear by a tiny splash of rum extract too. Keep it light so it doesn’t overpower the pineapple.
Serving ideas: A dollop of whipped cream or a small scoop of vanilla ice cream is magic. For a party dessert tray, pair these with bright, showy treats like fluffy vanilla cupcakes and cut fruit. I love how the colors pop together.
And a little reminder: these minis shine on their own, no frosting needed. The glossy tops do all the work. Deliciously Fun Pineapple Upside Down Mini Cakes really are the kind of treat that looks bakery-level without any special skills, which is my favorite kind of kitchen victory.
More Pineapple Desserts to Try!
If you love the cozy caramel vibe of these minis, keep the pineapple party going. Try a warm, buttery casserole-style side that doubles as dessert with this reader favorite: baked pineapple casserole. For a sunny barbecue idea, smoky-sweet grilled pineapple is incredible with yogurt or ice cream. Hosting a brunch? Pair these mini cakes with big-batch sheet pan pancakes so you can feed a crowd without flipping at the stove. And if you want an easy companion dessert that stays moist for days, these fluffy vanilla cupcakes are always a hit.
Common Questions
Can I use cupcake liners? I don’t recommend it. The topping sticks to the liner. Grease the pan well and flip while warm for a clean release.
Do I have to use cherries? Nope. They’re traditional and cute, but optional. You can add a small blueberry, a pecan half, or nothing at all.
How do I keep the cakes from sticking? Grease generously, spread the brown sugar evenly, and loosen edges before flipping at about 5 minutes. If a bit of pineapple stays in the pan, just patch it back on top.
Can I double the recipe? Yes. Use two muffin pans and rotate them halfway. Batter can rest 10 minutes on the counter without an issue.
What if I only have fresh pineapple? Great. Cut it small and blot excess juice. You can add 1 extra teaspoon sugar to the topping if your fruit is very tart.
Let’s Eat Some Sunshine
There’s something extra cheerful about a tray of mini cakes that flip out glossy and golden. With a short ingredient list and simple steps, Deliciously Fun Pineapple Upside Down Mini Cakes are ideal for a last-minute dessert or a lazy Sunday bake. If you want more inspiration or a second set of trustworthy instructions, I love these guides too: Mini Pineapple Upside Down Cakes – One Little Project and Mini Pineapple Upside-Down Cakes – Live Well Bake Often. Save this recipe, make it once, and it’ll become your go-to for happy, low-stress baking. You’ve got this and your kitchen is about to smell amazing. 
Pineapple Upside Down Mini Cakes
Ingredients
Method
- Preheat the oven to 350°F (175°C) and lightly coat a 12-cup muffin pan with nonstick spray.
- In a small bowl, mix the melted butter and brown sugar, then divide evenly into the muffin pan, about a teaspoon per cup. Add a cherry to the center of each well.
- Place half a ring of pineapple around the cherry or use 2 to 3 tidbits in each well.
- In a bowl, whisk together the flour, baking powder, and salt until combined.
- In another bowl, whisk together the sugar, eggs, milk, vanilla, oil, and pineapple juice until smooth.
- Stir the dry ingredients into the wet mixture until just combined without overmixing.
- Spoon the batter over the pineapple in the cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes until the tops are lightly golden and a toothpick comes out clean.
- Let the pan sit for 5 minutes, then run a thin knife around each cake edge and invert onto a plate to reveal.
