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 350 F and spray the jumbo muffin pan with non-stick spray.
- Melt butter and distribute into muffin pan wells, 1/2 tablespoon in each one. Sprinkle 2 tablespoons of packed brown sugar over the melted butter in each of the muffin pan wells.
- 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 (replace the water with pineapple juice reserved from the canned pineapple). Use a hand mixer to combine thoroughly.
- Divide evenly between the 12 muffin cups (2 jumbo muffin pans).
- Bake for 30 minutes. You can stagger the pans in the oven, we prefer to bake one at a time Remove from oven, place on a wire r.ack, and allow to set for another 10 minutes.
- Use a butter knife to loosen the edges 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. Allow to cool completely before serving.
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 melted
- 1 1/2 cups packed brown sugar
- 20 oz pineapple rings canned, juice reserved
- 12 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
- 2 Jumbo muffin pans
Instructions
- Preheat the oven to 350F and spray the jumbo muffin pans with non-stick spray.
- Melt butter and distribute into muffin pan wells, 1/2 tablespoon in each one. Sprinkle 2 tablespoons of packed brown sugar over the melted butter in each of the muffin pan wells (2 tablespoons in each well).
- 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 (replace the water with pineapple juice reserved from the canned pineapple). Use a hand mixer to combine thoroughly.
- Divide evenly between the 12 muffin cups (2 jumbo muffin pans).
- Bake for 30 minutes. You can stagger the pans in the oven, we prefer to bake one at a time Remove from oven, place on a wire rack, and allow to set for another 10 minutes.
- Use a butter knife to loosen the edges 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. Allow to cool completely before serving.
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 Davis
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Carole Trudel says
Can individual store bought cakes be used.
Amanda Formaro says
Not for this recipe as it involves baking cake batter and the brown sugar melts into it as it bakes.
Nicole says
I want to make this for my husband’s birthday, but he LOVES rum. Is there a way to add rum to this recipe? Maybe the batter or the topping?
Amanda Formaro says
You could probably substitute run for some of the liquid in the batter.
Michael Hanley says
I’m a novice baker and id like to learn where I went wrong.
As far as following directions I’d say I followed them to a “T” and they all looked gorgeous coming out of the oven. However, when I flipped the muffin (six jumbo) tins over at least three had the brown sugar and, sometimes the pineapple and cherry, stick to the bottom.
That said they were delicious! How can I prevent this happening the next time?
Amanda Formaro says
Did you allow them to sit in the pan as suggested before flipping? Also did you spray the muffin pan? Sometimes even with all those precautions pieces will stick. I just gently remove them and place them on the cakes.
Tina says
Is it light brown sugar or dark brown sugar that’s called for in the recipe? I’m going to make these tomorrow for a friend.
Amanda Formaro says
Either will work.