These charming mini pineapple upside-down cakes are golden and topped with pineapple rings and cherries, making them irresistibly moist and perfect for single servings at any gathering!
Why You’ll Love This Recipe
Everything’s better in miniature—especially pineapple upside-down cakes! These individual-sized treats are easy to make using boxed cake mix, canned pineapple rings, and maraschino cherries. Each cake is a small version of the classic dessert, complete with that irresistible caramelized crust.
Ingredients You’ll Need
For detailed measurements and instructions, see the printable recipe card at the end of this post.
Ingredient Notes and Substitutions
• Pineapple: We use canned pineapple rings for ease, but fresh pineapple rings work just as well. You can also use pineapple tidbits or crushed pineapple for a different texture.
• Cake Mix: A boxed yellow or white cake mix is perfect here, along with the ingredients listed on the box. Replace the water with pineapple juice from the can for extra flavor. If you prefer homemade, check out our pineapple upside-down cake recipe for a from-scratch batter.
How to Make Mini Pineapple Upside-Down Cakes
1. Preheat oven to 350°F and coat a jumbo muffin pan with non-stick spray.
2. Melt butter and add 1/2 tablespoon to each muffin pan well. Sprinkle 2 tablespoons of packed brown sugar over the melted butter in each section.
3. Place one pineapple ring in each well and add a cherry to the center.
• Tip: If using pineapple wedges, arrange them to fit. You can also slice rings into wedges.
4. In a bowl, combine dry cake mix with the ingredients on the box, swapping the water for reserved pineapple juice. Mix until smooth.
5. Pour about 1/3 cup of batter into each muffin cup, dividing it between 12 cups (two jumbo muffin pans).
6. Bake for 30 minutes. You can bake the pans separately or together if they fit. Once done, transfer pans to a wire rack to cool for 10 minutes.
7. Run a butter knife around the edges to loosen each cake. Place a cooling rack over the muffin pan, invert both, and lift the pan to release the cakes onto a baking sheet. Let them cool completely.
Frequently Asked Questions and Tips
• Can I use pineapple tidbits? Absolutely. Tidbits work, though rings offer more flavor. For crushed pineapple, add it as directed, placing the cherry first.
• What if I don’t have a jumbo muffin tin? A regular muffin tin works too, but you’ll need to cut the rings to fit or use tidbits/crushed pineapple.
• How do I store mini pineapple upside-down cakes? Store in an airtight container in the fridge for up to two days. They’re best made within 24 hours to avoid sogginess.
• Can I freeze these cakes? Yes! Arrange them on a parchment-lined baking sheet and freeze for three hours. Then wrap each cake in plastic and store in a freezer bag. Thaw at room temperature.
Serving Suggestions
These mini pineapple upside-down cakes are perfect for parties, potlucks, and holiday gatherings. Top them with whipped cream and a cherry, or enjoy them warm with a small scoop of vanilla ice cream for an extra treat!
Mini Pineapple Upside-Down Cakes
- ½ cup melted butter
- 1 ½ cups packed brown sugar
- 20 oz can of pineapple rings juice reserved
- 12 maraschino cherries
- 15.25 oz yellow or white cake mix plus ingredients listed on the box, substituting water with reserved pineapple juice
Preheat the oven to 350°F. Grease a jumbo muffin pan with non-stick spray.
Pour melted butter into each muffin cup, about ½ tablespoon per well. Sprinkle 2 tablespoons of brown sugar over the melted butter in each muffin cup.
Place one pineapple ring in each muffin cup and a cherry in the center of each ring.
In a mixing bowl, prepare the cake mix following the box instructions, substituting the water with the reserved pineapple juice. Mix well.
Divide the batter evenly among the 12 muffin cups.
Bake for 30 minutes. You can bake both pans together or one at a time. When done, remove from the oven and place on a wire rack for 10 minutes.
Run a butter knife around the edges of each cake to loosen. Place a cooling rack on top of the muffin pan, then carefully invert the pan and rack over a baking sheet to catch any drips. Gently lift the pan to release the cakes.
Let the cakes cool completely before serving.