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 or Pineapple Dump Cake
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 each of the cavities in 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 cake mix plus the ingredients listed on the back of your cake mix box (MINUS the water) 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.
To freeze these mini upside down cakes, line a plate or baking sheet with parchment paper. Place the individual cakes onto the parchment, making sure the cakes are not touching each other. Freeze for 3 hours. Remove from the freezer and wrap each one in plastic wrap. Then you can toss the individually wrapped cakes into a freezer bag or container. To thaw, remove plastic wrap while cake is still frozen and place on a plate at room temperature to thaw.
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
- Chocolate Mousse
- Pineapple Upside Down Cake in Cast Iron Skillet
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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 It Text 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, plus ingredients on back of box substituting water with the reserved pineapple juice
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 each of the cavities in 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 cake mix plus the ingredients listed on the back of your cake mix box (MINUS the water) 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.
Video
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.
- To freeze these mini upside down cakes, line a plate or baking sheet with parchment paper. Place the individual cakes onto the parchment, making sure the cakes are not touching each other. Freeze for 3 hours. Remove from the freezer and wrap each one in plastic wrap. Then you can toss the individually wrapped cakes into a freezer bag or container. To thaw, remove plastic wrap while cake is still frozen and place on a plate at room temperature to thaw.
Nutrition
Amanda Formaro
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Arelia says
My family loved this! I sometimes have picky eaters, but this recipe was a hit for everyone. May add 2 cherries instead of 1 next time. Thanks for a bite sizes classic. Super easy and delicious
Iitanyia says
Turned out great. Recommended time in the oven was right on the money. Tasted great, too. Will be my go-to pineapple upside down cake recipe. Thank you.
Jan says
Hi there! If you are using a regular muffin pan instead of jumbo, how many does the recipe yield? Also, do you need to make changes to the ingredient quantities and/or cooking temperature/time? Thank you!
Donna Florio says
I just made these but I used a regular size muffin pan and baked them for 18 min instead. They came out perfect and delicious . Awesome recipe
kazy says
There’s no way that I and my wife will be able to eat these within 2 days. I know you said they need to be eaten or it will get soggy. And I would be baking this for just us 2. Is there anyway to freeze them?
Amanda Formaro says
Yes, to freeze them, line a plate or baking sheet with parchment paper. Place the individual cakes onto the parchment, making sure the cakes are not touching each other. Freeze for 3 hours. Remove from the freezer and wrap each one in plastic wrap. Then you can toss the individually wrapped cakes into a freezer bag or container. To thaw, remove plastic wrap while cake is still frozen and place on a plate at room temperature to thaw.
Ronnie says
The flavor is fabulous!! I used 1 full cup of the pineapple juice (since my box recipe called for 1 cup of water) and followed the rest of the recipe. You probably don’t want to use all of the batter, it ended up flowing over even without using all of it for the large sized muffin pan. I’ll make this again, but using less of the batter. I didn’t have to even convert it for high altitude which gives this bonus points
Cyndi says
Hi Amanda,
Just made the jumbo pineapple upside down cakes. They came out AMAZING! Thank you going to serve them for dessert this evening ☺️
Diane says
I make these as 1 dozen all the time. If my box mix calls for 1 cup of water, I substitute the 1 cup of water with 1 cup of the unsweetened pineapple juice.. I cut about an inch out of each pineapple ring and use these pieces putting 4 each in the two remaining holes and I get to eat the remaining two little pieces.
Arlene Murphy says
I made these today using the large muffin pans. They were monsters, but delicious. Think I could have made smaller ones. I had some homemade lemon curd so I sliced the cakes horizontally and put come curd in. Delicious..
Wish I could share my picture.
Jo-Ann says
This was so easy and so delicious.
Molly says
Can I use frozen pineapple?
Amanda Formaro says
We have not tried that. It’s possible that they will release too much liquid during baking, so keep that in mind if you decide to try it.
Lovina says
I’m confused… in the body of what’s required you say all the ingredients on the cake box but in the instructions you say 1 egg, 2 T butter and 1/3 c pineapple juice. Is that instead of or plus the ingredients on the cake box minus the water???
Kristen Formaro says
Hi Lovina, we have updated the post to reflect changes. Disregard where it said “1 egg, 2 T butter” – that is just what our cake mix called for, but we’ve taken that out of the ingredients list as each cake mix box is different and we see how that’s confusing! The only thing you will not need that is typically listed on the back of a cake mix box is water – which you will be substituting with 1/3 cup pineapple juice.
Kate says
This recipe makes enough batter for 12, so double the pineapple, butter and brown sugar. Also, I added extra cake flour to the box mix.
Arlene Murphy says
Yes, it would make more. I would also prefer a thicker butter/brown sugar glaze. What does the extra cake flour do?
viola says
i am confused by the instructions. recipe calls for 8 tablespoons of butter which, per step two, we are to melt. then we are to add the brown sugar to this. then we take out 2 tablespoons and ???? divide it amongst 6 servings? or is that we melt 8 TBSP of butter, add 6 of them to the brown sugar which is then divided into the individual tins and take the remaining 2 TBSP and use it for the cake mix….
Kristen Formaro says
Hi Viola, please disregard where it previously said “2 Tbsp butter” next to the cake mix in the ingredients list, it has been removed. You will melt 1/2 cup of butter to be mixed with the brown sugar. I hope that clears it up for you!