Miniature Pineapple Upsidedown Cakes

            As a classic dessert, Pineapple Upsidedown cake is very popular. People absolutely love the caramel topped crust with the pineapple ring and the maraschino cherry. These are going to provide the same reaction as the full cake, but these are sized much smaller.

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Matter of fact, these can be held in your hand. They make a great dessert for after dinner, wonderful little treats for a picnic or any gathering where people want dessert.

            Like most of my recipes, I have done what I can to make these super easy to make so that it does not take much time. I also used a jumbo muffin pan, however, the regular sized pan will work also.

With the normal size muffin pan, you will have to cut the pineapple rings down to size, or you can use pineapple sections or crushed pineapple.

Frequently Asked Questions:

            Should I use a white cake mix?

You could use a white cake mix instead of yellow if you would like. The yellow is my choice as it continues the sunny yellow color.

            How do I store these mini cakes?

The miniature Pineapple Upsidedown cakes should be kept in an airtight container that is then placed in the refrigerator. They will last for 2 days. I would not leave them longer than that as they are known to get soggy from the pineapple.

            Can I top these with whipped cream?

Of course you can! You can place a few small dollops on each of the cakes or one large one. You could also use some soft serve vanilla ice cream on top.

            Can I make these ahead?

I would not go any further out than 24 hours. Even drained, the pineapple holds juice which will start to seep into the cakes and make them soggy.

What do you need to make Miniature Pineapple Upsidedown Cakes

            1 box cake mix, white or yellow, PLUS the ingredients on the box, minus the water.

            1 can pineapple rings, save the juice when draining

            6 maraschino cherries

            ½ cup butter

            ⅓ cup dark brown sugar

How to make Miniature Pineapple Upsidedown Cakes

FIRST STEP:

Preheat the oven to 350*

Spray the inside of the jumbo muffin cups

SECOND STEP:

Mix together the box cake mix, EXCEPT instead of water, use ⅓ cup of the reserved pineapple juice

Using a hand mixer, combine the ingredients well

THIRD STEP:

In a small saucepan over medium heat, melt the butter and stir in the dark brown sugar.

a)

b)

c)

Stir this mixture for 3 minutes

FOURTH STEP:

Place 2 tbsp of the brown sugar mix into each of the jumbo muffin cups

a)

b)

Place one pineapple ring in the bottom of each cup

Place a maraschino cherry in the center of the pineapple ring

FFITH STEP:

Divide the cake batter evenly between the cups

SIXTH STEP:

Bake for 25 to 30 minutes and let cool for 10 minutes

Place a cooling rack on the top of the muffin pan, upside down and in one motion, flip the muffin pan while holding the cooling rack tightly on the muffin pan

Let sit this way for 5 minutes

After this amount of time, loosen the cakes by sliding a knife around the edges if needed, however, they should fall out gently on their own while the muffin pan is upside down.

Enjoy!

YUM!

Miniature Pineapple Upsidedown Cakes

Miniature Pineapple Upsidedown Cakes

Yield: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  •             1 box cake mix, white or yellow, PLUS the ingredients on the box, minus the water.
  •             1 can pineapple rings, save the juice when draining
  •             6 maraschino cherries
  •             ½ cup butter
  •             ⅓ cup dark brown sugar

Instructions

FIRST STEP:

Preheat the oven to 350*

Spray the inside of the jumbo muffin cups

SECOND STEP:

Mix together the box cake mix, EXCEPT instead of water, use ⅓ cup of the reserved pineapple juice

Using a hand mixer, combine the ingredients well

THIRD STEP:

In a small saucepan over medium heat, melt the butter and stir in the dark brown sugar.

Stir this mixture for 3 minutes

FOURTH STEP:

Place 2 tbsp of the brown sugar mix into each of the jumbo muffin cups

Place one pineapple ring in the bottom of each cup

Place a maraschino cherry in the center of the pineapple ring

FFITH STEP:

Divide the cake batter evenly between the cups

SIXTH STEP:

Bake for 25 to 30 minutes and let cool for 10 minutes

Place a cooling rack on the top of the muffin pan, upside down and in one motion, flip the muffin pan while holding the cooling rack tightly on the muffin pan

Let sit this way for 5 minutes

After this amount of time, loosen the cakes by sliding a knife around the edges if needed, however, they should fall out gently on their own while the muffin pan is upside down.

Enjoy!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 393mgCarbohydrates: 46gFiber: 1gSugar: 28gProtein: 2g