A delightful recipe for mini pineapple upside-down cakes. These bite-sized treats deliver the classic moist, caramelized flavor of pineapple upside-down cake in a perfectly portioned single-serving size. Ideal for parties, summer gatherings, or whenever you crave a sweet tropical dessert without committing to a whole cake.
Few things feel more like summer than fresh fruit and simple, nostalgic desserts. Pineapple brings bright sweetness and a touch of acidity that pairs beautifully with brown-sugar caramel and a tender cake crumb. These mini pineapple upside-down cakes capture that balance: a buttery, caramelized topping with juicy pineapple, and a soft cake baked right on top.
For this recipe I used regular muffin tins lined with paper liners and fresh pineapple. I tore the pineapple slices into small pieces by hand so they resemble crushed pineapple in texture—this gives the topping a pleasant consistency in the small cakes. If fresh pineapple is not available, use pineapple slices cut into small pieces rather than pre-crushed canned fruit for the best texture.
The recipe below is adapted from a classic version but with a few simplifications: I left out strong spices and rum to let the pineapple and brown-sugar caramel shine. The result is straightforward, crowd-pleasing, and easy to scale.
Because these are mini cakes, portion control is baked in. The recipe yields over two dozen mini cakes, so they’re convenient for sharing or for enjoying a small indulgence without overdoing it. They also make a festive dessert for picnics, potlucks, and summer celebrations.
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Mini Pineapple Upside-Down Cakes
This mini pineapple upside-down cake recipe turns the classic dessert into convenient single-serving cakes. The brown-sugar caramel topping, small pieces of pineapple, and a tender vanilla-scented cake create a well-balanced bite. Simple to prepare and easy to share, these mini cakes can be made ahead, chilled, and brought to room temperature before serving.
30 minutes
20 minutes
30 minutes
1 hour 20 minutes
Ingredients
For Topping:
- ½ medium pineapple, peeled, quartered lengthwise, and cored
- ¾ stick unsalted butter
- ¾ cup packed light brown sugar
- Maraschino cherries, cut into halves (for garnish)
For Batter:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup unsweetened pineapple juice
Special Equipment:
- Muffin tins & muffin tin liners
Instructions
- Preheat oven to 350°F.
Make the topping
- Cut the pineapple into 3/8-inch-thick rounds, then break or shred each slice with your fingers into small pieces that resemble crushed pineapple.
- Melt the butter in a skillet over moderate heat. Add the brown sugar and simmer, stirring, for about 4 minutes until the sugar dissolves and turns syrupy. Remove from heat.
- Place paper liners in mini muffin tins.
- Divide about one teaspoon of the warm butter-and-brown-sugar mixture among the liners, coating the bottom of each.
- Top the sugar layer with a small mound of the shredded pineapple, taking care not to mix the fruit into the sugar so the caramel stays beneath the pineapple.
Make the mini pineapple upside-down cakes
- Whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add the granulated sugar and continue beating until incorporated.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Add half of the dry flour mixture on low speed and mix just until combined. Beat in the pineapple juice, then add the remaining flour mixture and mix until just blended. The batter may look slightly curdled because of the juice; this is normal.
- Spoon the batter over the pineapple in each muffin liner, leaving space at the top as the cakes will rise during baking.
- Bake in the middle of the oven for 15–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pan for a few minutes, then invert each mini cake onto a plate and carefully peel off the liners. If desired, garnish each cake with a halved maraschino cherry. Serve warm or at room temperature.
Notes
These mini cakes can be made a day ahead: cover and chill, then bring to room temperature before serving. To store, keep refrigerated in an airtight container for up to 3 days, or freeze individually wrapped for longer storage. Reheat briefly in a warm oven if you prefer them served warm.
Substitutions and tips: If fresh pineapple is unavailable, use drained pineapple slices cut into small pieces rather than pre-crushed canned pineapple for better texture. For a lighter caramel, reduce the brown sugar slightly. To vary the presentation, top with toasted coconut or a small dollop of whipped cream just before serving.
Nutrition Information:
Yield:
30 Mini Pineapple Upside-Down Cakes
Serving Size:
1
Amount Per Serving:
Calories: 144
Total Fat: 6g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 27mg
Sodium: 82mg
Carbohydrates: 21g
Fiber: 0g
Sugar: 14g
Protein: 1g