Irresistible Mini Pineapple Upside Down Cakes Recipe



  • 2 eggs
  • 2/3 cup white sugar
  • 4 tablespoons pineapple juice
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1/4 cup butter (1/2 stick or 4 tablespoons)
  • 2/3 cup brown sugar
  • 1 can pineapple rings
  • 6 maraschino cherries


  1. Preheat oven to 350 degrees Fahrenheit. Spray your muffin tins with non-stick cooking spray.
  2. In a mixing bowl, combine eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix for an additional 2 minutes.
  3. In a small saucepan, melt the butter and add the brown sugar. Stir on low heat for one minute.
  4. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin. Place a pineapple ring on top of the brown sugar layer and add a cherry in the middle of each pineapple.
  5. Pour the cake mixture over the toppings, filling each muffin tin about 3/4 full. If using regular muffin tins, adjust the size of the pineapple rings to fit or use pineapple tidbits.

Bake Time: 10-15 minutes.

Tips and Variations:

  • For a tropical twist, sprinkle shredded coconut over the brown sugar mixture before adding the pineapple rings.
  • Experiment with different fruit toppings such as sliced peaches or mangoes for a variation of flavors.
  • Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert treat.

How to Store:

  • Store any leftover mini pineapple upside down cakes in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave for a few seconds or in a preheated oven until warmed through before serving.

Q: Can I use fresh pineapple instead of canned?
A: Yes, you can use fresh pineapple slices instead of canned. Just make sure to slice them thinly and remove the core before placing them in the muffin tins.

Q: Can I make these cakes ahead of time?
A: Yes, you can prepare the cakes up to a day in advance and store them in the refrigerator. Warm them up before serving for the best taste and texture.

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