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A homemade mini pineapple upside-down cake with a golden-brown base, caramelized pineapple ring, and a glossy red cherry on top, served on a white plate with a rustic wooden background.

Mini Pineapple Upside Down Cake

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These Mini Pineapple Upside Down Cake are a delightful, single-serving twist on the classic dessert. Baked in a muffin tin, they have the perfect caramelized topping with moist, buttery cake. Whether made with traditional ingredients or adapted with a cake mix, they deliver nostalgia and deliciousness in every bite!
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Prep Time 15 minutes
Cook Time 20 minutes
5 minutes
Total Time 40 minutes
Servings: 12 mini cakes
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel Pineapple Topping:
  • 4 tablespoon Butter - Melted (or coconut oil for dairy-free)
  • ⅔ cup Brown sugar - Light or dark, packed
  • 1 can (20 oz) Pineapple rings or crushed pineapple - Well-drained
  • 12 Maraschino cherries - Optional
For the Cake Batter:
  • 1½ cups All-purpose flour - Or 1:1 gluten-free flour blend
  • 1½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • ½ cup Unsalted butter - Softened (or vegan butter)
  • ⅔ cup Granulated sugar
  • 2 large Eggs - Room temperature
  • 1 teaspoon Vanilla extract
  • ½ cup Pineapple juice - Reserved from the canned pineapple
  • 2 tablespoon Dark rum - Optional

Equipment

  • 12-cup muffin tin (Non-stick preferred, or grease generously)
  • Mixing bowls (One for dry ingredients, one for wet)
  • Electric mixer (Hand or stand mixer)
  • Measuring cups/spoons (For precise ingredient measurements)
  • Rubber spatula (To fold ingredients gently)
  • Small knife (For loosening cakes from the tin)
  • Serving platter (Large enough for flipping the tin)
  • Cookie scoop (optional) (Helps distribute batter evenly)

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Generously grease a 12-cup muffin tin with butter or cooking spray.
  3. Thoroughly drain canned pineapple, reserving ½ cup juice for the batter.
  4. In a small bowl, mix melted butter and brown sugar until well combined.
  5. Spoon about 1 tablespoon of the mixture into each muffin cup.
  6. Place pineapple rings or crushed pineapple into each muffin cup.
  7. Add a maraschino cherry in the center of each cup (if using).
  8. In a medium bowl, whisk together flour, baking powder, and salt.
  9. Beat butter and sugar with an electric mixer until light and fluffy (2-3 minutes).
  10. Beat in eggs one at a time, mixing well after each.
  11. Stir in vanilla extract and rum (if using).
  12. Add dry ingredients in 3 parts, alternating with pineapple juice (2 parts).
  13. Spoon batter evenly over the pineapple mixture, filling each ¾ full.
  14. Gently smooth tops with a spoon.
  15. Bake for 20-22 minutes, until golden and a toothpick comes out clean.
  16. Let cakes cool exactly 5 minutes before unmolding.
  17. Run a knife around the edges to loosen the cakes.
  18. Place a large platter over the muffin tin and invert quickly.
  19. Carefully lift the muffin tin, ensuring cakes release cleanly.
  20. Serve warm with vanilla ice cream or whipped cream if desired.

Nutrition

Serving: 75gCalories: 230kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 90mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 250IUVitamin C: 3mgCalcium: 30mgIron: 0.7mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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