Description

These Mini Pineapple Upside Down Cakes are a fun and delicious twist on the classic dessert. Featuring caramelized pineapple rings and cherries baked into soft, buttery individual cakes, they’re perfect for parties or a sweet personal treat.

Ingredients

Units Scale

1/4 cup unsalted butter, melted (for topping)
1/2 cup brown sugar (for topping)
6 pineapple rings (canned or fresh)
6 maraschino cherries
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened (for batter)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

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Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
In a small bowl, mix melted butter and brown sugar. Spoon about 1 tablespoon of the mixture into the bottom of each muffin cup.
Place a pineapple ring (cut to fit if needed) on top of the sugar mixture and add a cherry in the center of each ring.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
Add dry ingredients to the wet ingredients alternately with milk, beginning and ending with the dry ingredients. Mix just until combined.
Spoon batter evenly over the pineapple rings, filling each cup about 3/4 full.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pan for 5 minutes, then invert onto a wire rack or tray to release. Serve warm or at room temperature.

Notes

Use cupcake liners for easier cleanup, but ensure you invert them while warm.
For added flavor, add a splash of pineapple juice to the batter.
Can be made a day ahead—store covered at room temperature.

Nutrition

Serving Size: 1 mini cake
Calories: 250
Sugar: 22g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg