Moist, Caramelized, and Perfectly Portioned!
Kitchies! There’s something undeniably nostalgic about pineapple upside-down cake—that buttery brown sugar glaze, the juicy pineapple, and the perfectly golden cake that flips out like magic. But what if you could have your own mini version, all to yourself? That’s exactly what these Mini Pineapple Upside Down Cakes bring to the table.
These individual cakes pack all the retro charm of the classic dessert but in a perfectly portioned, single-serve size. Whether you’re serving these for a dinner party, holiday gathering, or just treating yourself, they’re simple to make, beautifully caramelized, and downright irresistible.
Why You’ll Love These Mini Pineapple Upside Down Cakes
- Mini-sized for individual servings—no slicing needed!
- Caramelized brown sugar topping creates that classic sticky-sweet flavor.
- Moist, buttery cake with a light vanilla and pineapple essence.
- Easy to make in a muffin tin—no special equipment required!
- Perfect for parties, holidays, or an elegant dessert.
Cuisine: American
Tips for the Best Mini Pineapple Upside Down Cakes
- Use fresh pineapple slices for an extra juicy texture.
- Let them rest for 5 minutes after baking before flipping to keep the topping intact.
- Use a non-stick muffin tin and grease it well to prevent sticking.
- For an extra flavor boost, add a dash of rum extract or coconut extract to the batter!
Substitutions and Variations
- Make it gluten-free by swapping the flour with a 1:1 gluten-free baking mix.
- Try different fruits! Use peaches or apple slices instead of pineapple.
- Add a crunch by sprinkling chopped pecans or coconut flakes over the brown sugar.
Make a Healthier Version
- Use coconut sugar instead of brown sugar for a more natural sweetener.
- Swap in Greek yogurt for part of the butter to reduce fat.
- Use whole wheat flour for extra fiber.
And There You Have It!
These Mini Pineapple Upside Down Cakes are a delightful twist on the classic and make serving a breeze. With buttery caramelized pineapple, a soft vanilla cake, and the perfect hint of nostalgia, they’re a treat that will impress every time.
Give them a try, and let me know how they turn out! And if you’re looking for more mini desserts, be sure to check out my other recipes.
Relevant Categories
- Desserts
- Mini Cakes
- Fruit-Based Treats
Tags:
#PineappleUpsideDownCakes #MiniDesserts #EasyBaking #PartyDesserts #TropicalFlavors
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Mini Pineapple Upside Down Cakes
Description
There’s something undeniably nostalgic about pineapple upside-down cake—that buttery brown sugar glaze, the juicy pineapple, and the perfectly golden cake that flips out like magic.
Ingredients
For the Topping:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- 6 pineapple rings, cut into halves
- 12 maraschino cherries
For the Cake Batter:
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup pineapple juice (reserved from the can)
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin generously with non-stick spray or butter.
Step 2: Make the Caramelized Topping
- Pour about 1 teaspoon of melted butter into each muffin cup.
- Sprinkle 1 to 2 teaspoons of brown sugar over the butter in each cup.
- Place a half pineapple ring in each cup, then press a maraschino cherry in the center.
Step 3: Prepare the Cake Batter
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat together butter and sugar until light and fluffy.
- Mix in the egg and vanilla extract until smooth.
- Alternately add the dry ingredients and pineapple juice, mixing just until combined.
Step 4: Assemble and Bake
- Spoon the batter evenly over the pineapple topping in the muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes, then run a knife around the edges and invert onto a baking sheet or cooling rack.
Step 5: Serve and Enjoy!
- Let the cakes cool slightly, then serve warm for the best gooey, caramelized flavor!
