Mini pineapple upside-down cakes are a fun, individual version of the classic dessert—caramelized pineapple on top with soft vanilla cake underneath.
🍍 Mini Pineapple Upside-Down Cakes
🧾 Ingredients (makes ~6–8 minis)
Topping:
- 6–8 pineapple rings (or chunks)
- 6–8 maraschino cherries (optional)
- 2–3 tbsp butter
- 1/3 cup brown sugar
Cake batter:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup melted butter
- 1 egg
- 1 tsp vanilla extract
👨🍳 Instructions
- Preheat oven to 180°C / 350°F.
- Grease a muffin tin.
- Add a little butter + brown sugar to each cup.
- Place pineapple piece and cherry on top of sugar layer.
- Mix cake batter until smooth.
- Pour batter over pineapple (about 3/4 full).
- Bake for 18–25 minutes until golden and set.
- Let cool for 5 minutes, then flip carefully.
⭐ Tips for best results
- Don’t overfill muffin cups (they rise)
- Flip while slightly warm for clean release
- Use canned pineapple for consistent sweetness
- Let sugar caramelize slightly in the oven for richer flavor
🧠 Bottom line
Despite the fancy name, this is just a simple caramel fruit muffin-style cake. The “mini” version is popular because it’s easier to serve and looks more impressive than it really is.
If you want, I can give you a no-sugar version, air-fryer version, or extra moist bakery-style version.
