Mini pineapple upside-down cakes are the perfect individual version of the classic pineapple upside-down cake—caramelized fruit on top with a soft, buttery cake underneath.
🍍 Mini Pineapple Upside-Down Cakes
🛒 Ingredients
For the topping:
- 1/4 cup melted butter
- 1/2 cup brown sugar
- Pineapple slices (canned or fresh, cut into small rings or chunks)
- Maraschino cherries (optional)
For the cake:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter (softened)
- 1/2 cup milk
- 1 egg
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
👩🍳 Instructions
1. Prep the pan
Preheat oven to 180°C (350°F). Grease a muffin tin.
2. Make the caramel base
Add about 1 tsp melted butter and 1 tbsp brown sugar into each muffin cup.
Place pineapple pieces and a cherry in each cup.
3. Make the batter
In a bowl, cream butter and sugar. Add egg and vanilla.
Mix in milk, then stir in flour, baking powder, and salt until smooth.
4. Assemble
Spoon batter over the pineapple, filling each cup about 3/4 full.
5. Bake
Bake for 20–25 minutes until golden and set.
6. Flip while warm
Let cool for 5 minutes, then carefully invert onto a tray so the caramelized topping is on top.
🍽️ Tips
- Don’t wait too long to flip or they may stick
- Use nonstick or well-greased pans for easy release
- Pat pineapple dry to avoid excess moisture
🔥 Variations
- Add a splash of pineapple juice to the batter for extra flavor
- Use crushed pineapple for a more rustic look
- Try coconut in the batter for a tropical twist
If you want, I can give you an eggless version or a super quick version using cake mix.
