These golden-crusted mini pineapple upside down cakes are topped with pineapple rings and cherries. They are incredibly moist and make great individual treats for your guests!
Why this recipe works
Everything is cuter when it’s miniature, even pineapple upside down cake! These mini pineapple upside down cakes are super easy to make using a boxed cake mix, canned pineapple rings, and maraschino cherries. They’re just like the classic but in handheld portions, and still feature that enticing caramel-like crust that everyone loves.
RELATED: you might also like this recipe – Pineapple Upside Down Cake Shot
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PINEAPPLE – Though we use canned pineapple rings, you can certainly substitute for freshly sliced pineapple rings instead. You may also use pineapple tidbits or crushed pineapple if you prefer.
CAKE – You’ll need one boxed cake mix in either yellow or white, PLUS the ingredients on the back of the box (besides the water, we’re replacing that with some of the juice from the canned pineapple). However, if you’d like to use a homemade batter, go right ahead! See our pineapple upside down cake recipe for a great batter substitute.
How to Make Mini Pineapple Upside Down Cakes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F and spray the jumbo muffin pan with non-stick spray.
- In a small pot on the stovetop, melt 1/2 cup of butter. Once melted, add the brown sugar stirring constantly for about 3 minutes. Add 2 Tablespoons of this brown sugar mixture to the jumbo muffin pan.
- Add one pineapple ring to each muffin section. Place a cherry in the center.
- In a medium mixing bowl, add the dry ingredients from the box cake mix, 1 egg, 2 Tablespoons of softened butter, and 1/3 cup of juice reserved from the canned pineapple rings. Use a hand mixer to combine thoroughly.
- Divide evenly between the muffin cups.
- Bake for 30 minutes. Remove from oven and allow to set for another 10 minutes.
- Use a butter knife to loosen the cakes inside the pan. Place a cooling rack on the top of the muffin pan, upside down, and in one motion flip both the rack and pan upside down onto a large baking sheet to catch any drippings. Wait for another 5 minutes. Lift the pan slowly and the cakes will come out.
Frequently Asked Questions & Expert Tips
Yes, you can replace the pineapple rings with pineapple tidbits if you’d like. Though we do prefer pineapple rings, as they provide more flavor to the mini cakes. You may also use crushed pineapple and spoon it into the muffin tins just as you would add the pineapple ring in the instructions, but start by adding the cherry first.
If you don’t have a jumbo muffin tin, you can use a regular sized muffin tin instead. But if you plan on using pineapple rings, know that you’ll have to cut them to size in order to fit inside a regular muffin pan. Use a knife to slice around the edges to make them smaller. Or, you can use crushed pineapple or pineapple tidbits instead of rings to make it easier on yourself.
Store your mini pineapple cakes in an air-tight container kept in the refrigerator for up to 2 days. If you’d like to make them ahead of time, I wouldn’t suggest any longer than 24 hours in advance. Pineapple upside down cake is notorious for getting soggy after sitting for too long.
Serving Suggestions
Sweet mini pineapple upside down cakes are great for parties or potlucks as well as holiday gatherings. They’re also perfect for when you’d like a sweet treat but want to limit yourself to over-indulging!
For additional topping ideas, add a dollop of homemade whipped cream and an extra cherry on top or serve them warm with a small scoop of vanilla ice cream.
More Individual Dessert Recipes
- Mini Cheesecakes
- Individual Tiramisu
- Mini Shortcake Cups
- Pineapple Yogurt Dessert
- Whipped Jello Mandarin Orange Mousse
- Orange Pineapple Cake
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Mini Pineapple Upside Down Cakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1/2 cup butter
- 1/3 cup dark brown sugar
- 20 oz pineapple rings canned, with 1/3 of the juice reserved
- 6 maraschino cherries
- 15.25 oz yellow cake mix or white, including needed ingredients (2 TB butter, 1 egg, water- but we are using reserved juice instead
Things You’ll Need
Instructions
- Preheat the oven to 350F and spray the jumbo muffin pan with non-stick spray.
- In a small pot on the stovetop, melt 1/2 cup of butter. Once melted, add the brown sugar stirring constantly for about 3 minutes. Add 2 Tablespoons of this brown sugar mixture to the jumbo muffin pan.
- Add one pineapple ring to each muffin section. Place a cherry in the center.
- In a medium mixing bowl, add the dry ingredients from the box cake mix, 1 egg, 2 Tablespoons of softened butter, and 1/3 cup of juice reserved from the canned pineapple rings. Use a hand mixer to combine thoroughly.
- Divide evenly between the muffin cups.
- Bake for 30 minutes. Remove from oven and allow to set for another 10 minutes.
- Use a butter knife to loosen the cakes inside the pan. Place a cooling rack on the top of the muffin pan, upside down, and in one motion flip both the rack and pan upside down onto a large baking sheet to catch any drippings.
- Wait for another 5 minutes. Lift the pan slowly and the cakes will come out.
Expert Tips & FAQs
- If you don’t have a jumbo muffin tin, you can use a regular sized muffin tin instead. But if you plan on using pineapple rings, know that you’ll have to cut them to size in order to fit inside a regular muffin pan. Use a knife to slice around the edges to make them smaller. Or, you can use crushed pineapple or pineapple tidbits instead of rings to make it easier on yourself.
Nutrition
Amanda Formaro
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