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.
TIP – If you are using wedges, slice them in half and place them as you wish. You can also slice the pineapple rings into wedges if you prefer. - 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). About 1/3 cup in each well.
- 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
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
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 Pin It Rate ItIngredients
- ½ cup butter melted
- 1 ½ 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
Before You Begin
- 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.
- 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.
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
- 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.
Nutrition
Amanda Davis
Latest posts by Amanda Davis (see all)
- Brown Sugar Peach Cake - June 18, 2025
- Orange Creamsicle Cupcakes - June 17, 2025
- S’mores Dip - June 16, 2025
JOSIE says
If I freeze these after cooling it, how long can I make them ahead of time?
Amanda Davis says
We often answer questions in the FAQ in the post. :) If this doesn’t answer your question, please let me know!
How do I store mini pineapple upside down cakes?
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.
Can I freeze these mini cakes?
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.
Ruthie norton says
Great recipe and MANY thx for providing this without an ETSY cost.
Amanda Davis says
You’re welcome! You definitely should not be buying recipes on Etsy. Those recipes are usually stolen from bloggers who offer them for free.
GLO says
I use lemon cake mix whenever I make the upside xdown cake now. it’s so delicious. it’s a must try if u haven’t already
Gigi C. says
I’d been wanting to make this for awhile and I finally got the chance. They smelled so good in the oven, everyone was hanging out in the kitchen. My can only had 10 slices of pineapple, so I had to take all the sugar out of the extra pans before I put it in the oven. Next time, I’ll count the things first!
Martha Arthur says
Do you slice the cherries in half or put them in muffin tin whole?
Amanda Davis says
Whole cherries, no need to slice :)
Mary Allen says
Delicious
Michele1L says
I used my old “little Bundts” pans to make 12 perfectly delicious Pineapple Upside-down cakes! The 6-cavity “little Bundts” pans are slightly larger than *Jumbo* cupcake/muffin pans. I also used a yellow “butter” cake mix for a little firmer/denser cake that holds up the yummy brown sugar butter glaze.
Thanks, Amanda! You reminded me of the old favorite, Pineapple Upside-down cake but made it better by giving everyone their own personal little cakes!
Angela says
Good recipe! Just made them in regular sized muffin pan. Basically just cut the butter and brown sugar down to half, cut the rings to size and only did one and a quarter tablespoons of cake mix. I wish I could post a picture they’re so pretty. Thanks!
Heather Wyman says
Be careful if you make these because they oozed out butter so much it got all over the bottom of the oven it was a nightmare! Maybe back down on the amount of butter used, otherwise they are good just had a bad experience with the butter and the oven. We took them out created a “boat” of aluminum foil to go under them and finished baking them the rest of the way.
Amanda Davis says
I’m sorry tht happened to you, were you using a jumbo muffin tin? I’ve tested these and listed the amount of butter needed and it shouldn’t have done that if the correct measurements and pan were used
Amanda says
Maine heating the butter and brown sugar together in a small pan before you put it in the muffin pans would help.
Jill says
If I’m using a regular 12 count muffin tin, are the measurements the same?
Amanda Davis says
We have not tested this recipe in a 12-count muffin tin, only a jumbo muffin tin.
Kayla says
They are not it’s a lot less cake mix because they will be smaller
Debbie says
Would it be possible to make these in silicon jumbo molds?
Amanda Davis says
We haven’t tested these in a silicone mold but it should work.
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.
Karen says
I am making these in my Christmas goodies this year. The flavor is phenomenal! But, I too am having the issue with the brown sugar sticking. I am using a homemade pan release and the rest of the muffin comes out beautiful! The pineapple and cherry stay on the muffin, just the brown sugar sticks and it crumbles when I try to remove it. Is this maybe *because* of the pan release? I’m making more tomorrow and guess I’ll try Pam spray this time and see if that helps. I’ll report back
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.