Mini Pineapple Upside Down Cakes are a delightful twist on the classic dessert, featuring caramelized pineapple rings and cherries atop individual, buttery sponge cakes. Perfect for parties, holidays, or portion-controlled indulgence, these mini treats offer a nostalgic flavor in a fun and elegant form.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pineapple ringsmaraschino cherriesunsalted butterbrown sugarall-purpose flourbaking powdersaltgranulated sugarsour creameggsvanilla extractmilk

directions

Preheat your oven to 350°F (175°C) and grease a muffin tin or jumbo muffin pan.

Melt butter and combine with brown sugar, then spoon a tablespoon into each muffin cup.

Place a pineapple ring or half (trim to fit) over the sugar mixture, and add a cherry in the center.

In a bowl, whisk together flour, baking powder, and salt.

In a separate bowl, cream the butter and granulated sugar until light and fluffy.

Add eggs, vanilla extract, and sour cream to the butter mixture, mixing well.

Gradually add the dry ingredients, alternating with milk, until a smooth batter forms.

Spoon the batter evenly over the pineapple-cherry layer, filling each cup about 2/3 full.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5 minutes, then carefully invert onto a wire rack or tray to reveal the fruit topping.

Servings and timing

This recipe yields 12 mini cakes.Preparation time: 15 minutesBaking time: 20-25 minutesCooling and inverting time: 10 minutesTotal time: 45-50 minutes

Variations

Use crushed pineapple instead of rings for a different texture.

Add a dash of cinnamon or nutmeg to the batter for a warm spice note.

Try using fresh pineapple for a more tart, vibrant flavor.

Add shredded coconut to the batter for a tropical twist.

Swap sour cream with Greek yogurt for a tangy richness.

storage/reheating

Store mini cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.To reheat, microwave each cake for 10-15 seconds or warm in a low oven.

FAQs

Can I use canned pineapple?

Yes, canned rings are perfect—just drain them well before using.

Can I make these ahead of time?

Yes, bake and store them covered. Reheat gently before serving.

Do I need to use jumbo muffin pans?

Regular muffin tins work fine; just trim pineapple rings to fit.

Can I freeze them?

Yes, wrap individually and freeze for up to 2 months. Thaw and reheat before serving.

What if I don’t have sour cream?

You can substitute with plain yogurt or buttermilk.

How do I prevent sticking?

Make sure to grease the pan well and cool slightly before inverting.

Are these overly sweet?

They’re sweet but balanced, thanks to the buttery cake base and fruity topping.

Can I make a gluten-free version?

Use a gluten-free all-purpose flour blend for similar results.

What’s the best way to invert them?

Run a knife around each cake, place a tray over the tin, and flip gently but quickly.

Can I add nuts?

Yes, chopped pecans or walnuts can be sprinkled over the brown sugar layer.

Conclusion

Mini Pineapple Upside Down Cakes are a charming dessert that combines classic flavor with convenient, individual servings. Their caramelized tops and moist, buttery crumb make them a crowd-pleaser every time. Whether for special occasions or sweet cravings, these mini cakes deliver a deliciously tropical treat.