Mini Pineapple Upside-Down Cakes
These homemade mini pineapple upside-down cakes are the bite-sized version of your favorite cake! They’re baked in a muffin pan, so they cook faster and come out perfectly portioned.
These mini pineapple upside-down cakes are just as soft, buttery, and moist as my classic pineapple upside-down cake recipe – they’re just way cuter!
I originally shared this simple recipe in 2016 and it immediately became a reader favorite! Over the last 10 years, I’ve made a couple small changes to this recipe to make it even better.
The first change was adding some pineapple juice to the cake batter. This not only adds more pineapple flavor, but it makes the cakes more tender (trust me!). I also upped the baking powder just slightly to give them a little more lift.
This recipe makes 12 mini pineapple upside-down cakes, but you can easily cut it in half for a smaller batch or double it for a crowd. They’re also perfect for family gatherings and holiday parties because you can set them out on a tray and let guests serve themselves!
See How They’re Made
Ingredient Notes
Pineapple Juice
The secret ingredient that really makes these mini cakes taste even better! You can just measure out ¼ cup of juice from your can of crushed pineapple to use in this recipe.
Crushed Pineapple
I prefer to use crushed pineapple because it’s easier to spoon into each muffin cavity and there’s no shaping or cutting required. You’re welcome to use pineapple tidbits or rings if that’s what you have on hand. Just keep in mind that you’ll need to maneuver them around a bit or cut them into smaller pieces to get them to fit.
The Topping
The pineapple topping is added to the muffin pan before the cake batter (remember: we’ll be flipping the cakes upside-down!).
To create that signature caramelized texture and flavor, you’ll first need to mix together some melted butter and brown sugar and spoon it into each muffin cavity. I prefer to melt the butter and sugar in the microwave since it’s a little easier, but you can do this on the stove.
When scooping the crushed pineapple over the brown sugar mixture, I find it easiest to use a 1 or 1.5-tablespoon cookie scoop so it’s perfectly portioned. You will probably have a little bit of crushed pineapple leftover. You can save it for another recipe, add it on top of some yogurt, or blend it into a smoothie!
Tips For Making The Cake Batter
- Use room temperature ingredients. This creates a smoother batter and also helps trap extra air as the ingredients are combined, which will give you fluffier cakes. If you need to bring your ingredients to room temperature quickly, you can place your egg in a bowl of warm water for 5 to 10 minutes. The butter can be sliced into smaller pieces to soften faster and you can microwave the milk for 10 to 15 seconds.
- Beat the butter and sugar together long enough. This will ensure that your mini cakes are soft! You want the mixture to lighten in color and become fluffy (this usually takes about 2 to 3 minutes at medium speed).
- Make sure to measure your flour correctly. You never want to scoop your flour from the container because you’re more than likely going to end up with too much. Too much flour = dense cakes. Instead, stir it around, spoon it into your measuring cup (don’t shake the cup!), then level it off with the back of a knife. I have a post that explains more on how to measure flour correctly if you’re new to baking.
- Don’t let them cool in the pan too long. If you do, the topping is more than likely going to stick to the pan. I usually only let mine cool for 5 to 10 minutes before flipping them. If a little bit of the topping happens to stick, you can just spoon it right back on top of the cakes and no one will ever know!
Can I Make This Into A Cake?
There should be enough cake batter in this recipe to make an 8-inch round cake, but you will probably need to increase the baking time.
If you’d rather make a full-sized cake, I’d suggest following my tried and true pineapple upside-down cake recipe instead.
Can I Use A Mini Muffin Pan Instead?
Yes, you can use a mini muffin pan to make even smaller pineapple-upside down cakes. You will need to reduce the baking time since they will bake faster. If the cherries are too big for the pan, you can just cut them in half.
I hope you love the sweet pineapple flavor of these mini cakes as much as I do! This is such a fun spin on the classic recipe and I love how little effort it takes to make such adorable cakes.
If you try this recipe, don’t forget to leave a comment below to let me know how they turned out. Happy Baking!
Mini Pineapple Upside-Down Cake Recipe
Ingredients
Topping
- ¼ cup unsalted butter (57 grams; ½ stick)
- ½ cup packed light brown sugar (100 grams)
- 12 maraschino cherries
- 1 (20-ounce can) crushed pineapple (drained, reserve the juice for later)
Cake
- 1 cup all-purpose flour spooned & leveled (125 grams)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter softened (57 grams; ½ stick)
- ⅓ cup packed light brown sugar (67 grams)
- ⅓ cup granulated sugar (67 grams)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup whole milk (60 ml)
- ¼ cup reserved pineapple juice (60 ml; can also substitute with whole milk)
Instructions
- Preheat the oven to 350°F (177°C). Spray a standard 12-count muffin pan well with non-stick cooking spray and set aside.
- To make the topping: Add the butter and brown sugar to a large microwave-safe bowl. Microwave in 20 to 30 second increments, stirring well, until the butter is melted and the mixture is smooth. Distribute the mixture evenly between all 12 muffin cavities, about 1 tablespoon per cavity.¼ cup unsalted butter,½ cup packed light brown sugar
- Place 1 maraschino cherry in the middle of each muffin cavity, then spoon 1 to 1 ½ tablespoons of crushed pineapple between all 12 muffin cavities (you’ll probably have a little bit left over). Set aside.12 maraschino cherries,1 (20-ounce can) crushed pineapple
- To make the cakes: In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.1 cup all-purpose flour,1 teaspoon baking powder,¼ teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the brown sugar and granulated sugar and mix on medium speed until light and fluffy (about 2 to 3 minutes).¼ cup unsalted butter,⅓ cup packed light brown sugar,⅓ cup granulated sugar
- Add the egg and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed.1 large egg,1 teaspoon pure vanilla extract
- Mix in half of the dry ingredients until just combined, then mix in the milk and pineapple juice. Add the last half of the dry ingredients and mix until just combined, making sure not to over mix the batter.¼ cup whole milk,¼ cup reserved pineapple juice
- Evenly distribute the cake batter between all 12 muffin cavities.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove from the oven and allow to cool in the pan for 5 to 10 minutes. Slide a knife around the outside of each cake (to loosen them from the pan), then place a wire rack on top of the muffin pan. Very carefully (the pan will be hot!) flip the wire rack over with the muffin pan on top. Gently remove the muffin pan to release the cakes. If some of the topping happens to stick to the pan, just spoon it out and gently place it back on top of the cakes.
- Allow to cool, then serve and enjoy!
This was a delicious recipe! I made it using all purpose, gluten-free flour. I also used a silicone muffin pan and these popped out so easily.
I routinely onlyhave 1% milk on hand ~ do you think the recipe (mini-pineapple upside down cakes) would work with 1%. As an alternative, could I just use pineapple juice and skip the milk altogether?
It would be okay to use 1% milk in this recipe.
Have you or anyone else used muffin liners in the muffin tins?
I haven’t because it’s really not necessary. You can if you want to, but the liners may be pretty wet when you remove them from the pan.
In your description it says ‘baking soda’ in your ingredient list it says ‘baking powder’
Baking powder is the correct one, just fixed it 🙂
when the recipe said mini upside down cake I assumed it was in MINI cupcake tin not standard…can I make them MINI cupcake tin
Yes, that’s fine. You will just need to reduce the baking time slightly.
Hi Jane! Just wondering if you did make these in mini cupcake pans and how they came out? I’d like to do the same thing for an upcoming tea party.😃
Danielle, you are my go to for recipes. Every recipe of yours in the best I’ve ever made. Thank you!
Thank you, Joy! I truly appreciate it!
Can these mini Pineapple UpsideDown cakes be made in advance and brought somewhere else that will take about 2 1/2,hrs to travel to? If yes what is the best way to store them during travel and should they be left in the mini pans ?
Thank you so much ~~~ Kymm
It would be fine to travel with them, but I wouldn’t leave them in the muffin pan or they will probably get stuck. I would probably put them in a larger baking dish (maybe a 9×13) where they will all fit, but won’t have much room to move around.
I can’t wait to make these. If I make them on Thursday and keep them in the fridge would they keep until Saturday?
Yes, I think that would be fine! I would probably let them come to room temperature before serving too.
Can I make a day ahead? What is best way to store? Thank you
Yes, that would be fine! I would probably store them in an airtight container in the fridge overnight and let them come to room temperature before serving.
This recipe was soooo easy! My kids loved helping with the cherry and pineapple layer. Needed to make a dessert for a potluck and these were a great find. Fresh for the summer and the “cupcake” version makes it easy to share.
Great recipe! Served these for a Hawaiian lunch and they were a hit.
My mini upside down Bundt cakes turned out beautiful, I swapped out the regular sugars for white and brown Truvia sugar….they taste wonderful.
This recipe is a keeper. Thank you Danielle
I wish I could show you a picture of these mini Bundt cakes
Hello – Your recipe looks great. I am going to try it tomorrow but am curious do you think a jumbo (6 muffin T=tin) pan would work with an adjustment to the baking time? I love to cook but baking is not my strong suit.
That would be fine. You’ll probably just get 6 cakes out of it and you would need to increase the baking time.
Making these tonight and just wondering what you used the extra pineapple for?
You can freeze it and use it later, just thaw overnight in the refrigerator.
If could give these 10 stars I would!!! They are the cutest little cakes ever and taste so good. I bake for a local soup kitchen and I know they are going to love these so much!
Thank you for this and all your great recipes!
Lisa
Thank you, Lisa! So glad you liked the mini cakes!
Thank you so much for the recipe! It tasted way better making my own batter, compared to store bought yellow cake mix.
Yum! Before I jump in I want to confirm that while these are “mini cakes” they aren’t actually “mini cupcakes” — IOW, they are not baked in a mini muffin tin (i.e., about 1-3/4″ across & 1″ deep). Recently I found some “vintage” mini muffin tins at a thrift store, which has launched me onto a “mini baking” adventure. When I hit on this recipe, and its lovely photos, I first thought it was another recipe for my mini pans, but you clearly say that it uses “a standard 12-count muffin pan.” Do you have any thoughts about adapting it to use a mini muffin tin?
Correct, they’re mini cakes and baked in a regular muffin pan. I imagine that you can use a mini muffin pan though. If one of the cherries in each cavity is too much, you may need to cut them in half. I would guess the baking time to be somewhere around 10 minutes if you use a mini muffin pan.
My mini upside down cakes turned out amazing! The only thing I changed was that I replaced half the milk with pineapple juice! Big hit at my house!
Glad to hear that you loved the cakes, Dawnee!
Hi, can i replace whole milk with evaporated milk? thanks
Hi, Shanne! I probably wouldn’t substitute all of the milk with evaporated milk. Evaporated milk has half it’s water removed so it’s not quite the same as regular milk. You may be able to substitute the 1/2 cup of the whole milk with 1/4 cup evaporated milk + 1/4 cup water mixed together. But I haven’t tested this before, so I’m not quite sure how it would turn out.
I wish I could have gone to that conference! It looked like so much fun!
Love these mini Pineapple Upside Down Cakes. They are adorable!
It was a wonderful conference! Maybe next year we can meet, Christin! 🙂
These are so cute! I’ve only made pineapple upside down cake once before. I can’t wait to try a mini version 🙂
These mini upside down cakes look so pretty and delicious. They are just perfect for this little warm weather.
I love anything mini and these are no exception! Such a great idea to use crushed pineapple! I’d love these for dessert tonight!
It was soooo nice meeting you this weekend, Danielle! Wish you would’ve brought me one of these cakes, though 😉 they’re so pretty and sound delicious!
So glad we had a chance to finally meet too, Rachel! I wish I could’ve brought these with me to the conference haha 😉
It was so nice spending time with you at the conference Danielle and can’t wait to meet up with you again! I LOVE pineapple upside down cake, and since mini desserts are my favorite things, I’m loving these! They’re so pretty and I bet I couldn’t eat just one. 🙂
I’m so glad I was able to finally meet you, Marcie! It was great spending time with all of you ladies. Thank you for the kind comment too 🙂
These mini cakes are so cute! Love the idea 🙂
Thank you, Medha!
Oh this is such a fun recipe, Danielle! I love anything in mini form, and upside down cake is just about the best. And it was SO nice to see you again this weekend! Can’t wait to all get together again!
Thank you Gayle! It was great to get to hang out with you again this past week!