Mini Pineapple Upside Down Cakes

Featured in: Sweet Endings and Treats

These Mini Pineapple Upside Down Cakes transform the classic dessert into perfectly portioned individual servings. Each cake features a tender, pineapple-flavored base topped with a caramelized brown sugar glaze, pineapple ring, and maraschino cherry. The recipe combines traditional cake ingredients with pineapple juice and optional rum for extra flavor, while cornstarch ensures a tender crumb. Made in a jumbo muffin tin, these mini cakes create an impressive presentation while maintaining all the beloved flavors of the original dessert.
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Updated on Sat, 08 Feb 2025 23:43:20 GMT
Sweet mini pineapple upside-down cakes with caramelized pineapple and cherries. Pin it
Sweet mini pineapple upside-down cakes with caramelized pineapple and cherries. | tasteofcook.com

The art of creating perfect mini pineapple upside-down cakes lies in capturing the essence of the traditional dessert while maximizing the caramelization in each individual portion. These charming single-serve cakes showcase glistening rings of pineapple, each crowned with a ruby-red maraschino cherry, nestled in a golden caramel blanket atop pillowy-soft vanilla cake. The personal sizing ensures that every guest experiences the perfect balance of sticky-sweet topping and tender crumb, while the carefully calibrated recipe guarantees consistently delightful results every time.

During countless family gatherings and celebrations, I've watched these mini cakes disappear within minutes of serving. The way the butter and brown sugar transform into a rich amber caramel during baking, infusing the pineapple with its warm sweetness, creates an irresistible aroma that draws everyone to the kitchen. The individual portions also mean no messy cutting or serving issues, making them perfect for both casual gatherings and formal occasions.

Kitchen Essentials

  • All-purpose flour: Provides the perfect structure while maintaining tenderness - choose unbleached for its superior flavor and even protein content.
  • Cornstarch: Crucial for creating the delicate, melt-in-your-mouth texture that sets these cakes apart.
  • Brown sugar: Dark brown sugar infuses the topping with deep molasses notes, though light brown sugar can work beautifully.
  • Pineapple rings: Fresh pineapple adds bright acidity, but canned rings provide consistent size and thickness, ideal for even baking.
  • Maraschino cherries: Add a sweet-tart punch and that classic nostalgic touch.
  • Rum or vanilla extract: Enhances the caramel notes while adding complexity.
  • Pineapple juice: Using the juice from canned pineapples not only reduces waste but infuses the cake with tropical flavor.

Crafting Your Mini Cakes

Begin The Journey:
Carefully position your oven rack in the center position and preheat to 350°F (175°C), allowing plenty of time for even heating throughout.
Prepare Your Pan:
Generously coat every surface of your jumbo muffin tin with softened butter, paying special attention to the corners and crevices.
Create The Foundation:
Combine melted butter with brown sugar until it resembles wet sand, then divide evenly among prepared cavities.
Arrange The Crowns:
Position each pineapple ring perfectly centered, pressing gently into the sugar mixture before nestling cherries in the centers.
Master The Batter:
Begin by creaming room temperature butter until light and fluffy, a process that takes exactly three minutes.
Perfect The Mix:
Incorporate eggs one at a time, ensuring each is fully blended before adding the next.
Complete Your Creation:
Alternate adding dry ingredients and pineapple juice in three additions, mixing just until combined.
Buttery mini cakes topped with golden pineapple and a rich caramel glaze. Pin it
Buttery mini cakes topped with golden pineapple and a rich caramel glaze. | tasteofcook.com

The intricate balance of ingredients in this recipe reminds me of my grandmother's kitchen wisdom. She always insisted on using room temperature eggs, and after years of baking, I understand why - they create a smoother, more voluminous batter that bakes into perfectly tender cakes.

Serving Inspirations

Transform these delightful mini cakes into spectacular desserts by warming them slightly and topping with homemade vanilla bean ice cream. For brunch presentations, serve alongside freshly brewed coffee with warm spices. Create an elegant dessert buffet by arranging them on various cake stands at different heights, surrounded by fresh tropical fruits and edible flowers. The possibilities extend to drizzling them with rum-caramel sauce or offering a side of lightly sweetened whipped cream infused with vanilla.

Creative Adaptations

Experiment with different fruit combinations like replacing pineapple rings with peach slices in summer or apple rings in fall. Consider adding warm spices like cardamom or ginger to the batter for an exotic twist. For special diets, substitute gluten-free flour blend with a touch of xanthan gum, or use coconut sugar for a less refined option. Add toasted macadamia nuts to the topping for extra crunch and tropical flair.

Preservation Pointers

Store these treasures in an airtight container, placing wax paper between layers to prevent sticking. They maintain optimal freshness at room temperature for two days or extend their life to five days when refrigerated. For reheating, wrap individual cakes in foil and warm in a 300°F oven for 10 minutes, or microwave for 20 seconds covered with a damp paper towel.

Individual pineapple upside-down cakes with a soft, moist texture and fruity topping. Pin it
Individual pineapple upside-down cakes with a soft, moist texture and fruity topping. | tasteofcook.com

After countless batches and years of perfecting this recipe, I've found that these mini pineapple upside-down cakes represent the perfect balance of nostalgia and modern convenience. The way the pineapple caramelizes into the brown sugar creating that signature sticky-sweet topping, while the tender cake beneath stays impossibly moist, makes this recipe truly special. Every time I serve these at gatherings, they evoke memories of traditional family dinners while creating new ones with their perfect individual portions and consistent results.

Frequently Asked Questions

→ Can I make these without rum?
Yes, simply substitute vanilla extract for the rum in both cake and topping.
→ Why use cornstarch in the cake?
Cornstarch helps create a more tender, delicate cake texture.
→ Can I use a regular muffin tin?
The recipe is designed for jumbo muffin tins; regular tins will need adjusted baking times.
→ Why cool for 5 minutes before flipping?
This allows the caramel to set slightly while still being warm enough to release easily.
→ Can these be made ahead?
Best served same day, but can be stored in fridge up to 3 days.

Mini Pineapple Upside Down Cakes

Delightful individual-sized pineapple upside down cakes with caramelized pineapple rings and cherries, perfect for serving at parties.

Prep Time
20 Minutes
Cook Time
22 Minutes
Total Time
42 Minutes


Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 mini cakes)

Dietary: Vegetarian

Ingredients

→ Cake Batter

01 4 large eggs, room temperature
02 1 1/4 cups granulated sugar
03 1/4 cup dark brown sugar, packed
04 1/2 cup pineapple juice
05 2 teaspoons rum or vanilla extract
06 1 1/2 cups all-purpose flour
07 2 1/4 teaspoons baking powder
08 1/2 teaspoon cinnamon
09 1/4 teaspoon salt
10 2 tablespoons cornstarch

→ Topping

11 6 tablespoons unsalted butter
12 1 1/2 cups dark brown sugar, packed
13 1 teaspoon rum or vanilla extract
14 1/8 teaspoon salt
15 12 pineapple rings
16 12 maraschino cherries

Instructions

Step 01

Preheat oven to 350°F. Spray jumbo muffin tin with non-stick spray.

Step 02

Whisk eggs, sugars, and rum. Add pineapple juice. Separately sift dry ingredients, then combine with wet ingredients until just mixed.

Step 03

Melt butter with brown sugar, rum, and salt for 1 minute. Spoon into muffin tins, top with pineapple rings and cherries.

Step 04

Pour batter into tins. Bake 20-22 minutes until golden and toothpick comes out clean.

Step 05

Cool 5 minutes in pan. Run knife around edges and invert onto cooling rack. Serve warm or at room temperature.

Notes

  1. Best eaten same day
  2. Can substitute rum with vanilla extract
  3. Keeps in fridge up to 3 days

Tools You'll Need

  • Jumbo muffin tin
  • Mixing bowls
  • Wire cooling rack
  • Small saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Dairy
  • Wheat