Mini Pineapple Upside Down Cakes

Get ready to fall in love with these **Mini Pineapple Upside Down Cakes**, a dessert that delivers everything you crave—rich buttery flavor, a perfectly caramelized pineapple topping, and a soft, moist cake base. These individual cakes are not only adorable, but also incredibly irresistible thanks to their **caramel-soaked fruit**, **tender crumb**, and **built-in presentation** that always impresses. Whether you’re making a weeknight treat or a holiday dessert tray, these mini wonders steal the show each time.

Why You’ll Love This Recipe

• Perfectly portioned, handheld, and elegant.
• A rich caramel glaze forms automatically while baking.
• Moist, buttery cake with sweet tropical flavor.
• Quick to prepare and stunning on any table.

Ingredients & Why Each One Matters

For the Topping:

• 1/4 cup melted butter – Creates the caramel base that coats the pineapples.
• 1/2 cup brown sugar – Adds deep molasses sweetness and caramelizes beautifully.
• Pineapple slices or tidbits – Provides signature tropical flavor and juicy texture.
• Maraschino cherries – Add color contrast and a pop of sweetness.

For the Cake Batter:

• 1 cup all-purpose flour – Forms the structure of the cake.
• 1/2 cup granulated sugar – Sweetens the cake without overpowering the fruit.
• 1/2 cup softened butter – Adds richness and keeps the cake moist.
• 1 large egg – Helps the cake rise and bind together.
• 1/2 cup milk – Creates a tender, fluffy crumb.
• 1 tsp baking powder – Ensures a perfect rise.
• 1/2 tsp vanilla extract – Enhances the flavor and aroma.
• Pinch of salt – Balances sweetness and deepens flavor.

How to Make Mini Pineapple Upside Down Cakes

1. Prep the Pan
   Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan generously.
2. Create the Caramel Topping
   In a small bowl, mix the melted butter and brown sugar. Add about 1 tablespoon of this mixture into the bottom of each muffin cup.
3. Add the Pineapple
   Place either a pineapple ring (cut to fit) or several tidbits directly over the sugar mixture. Add a cherry to the center.
4. Make the Cake Batter
   In a mixing bowl, cream together butter and sugar until light and fluffy. Add the egg and vanilla.
   In a separate bowl, whisk flour, baking powder, and salt.
   Add dry ingredients to the wet mixture, alternating with milk, and mix until smooth.
5. Fill and Bake
   Spoon the batter evenly over each pineapple cup, filling 2/3 full.
   Bake for 18–22 minutes or until golden and a toothpick comes out clean.
6. Invert and Serve
   Let the cakes cool for 5 minutes, then place a tray over the muffin pan and flip quickly. Tap lightly to release the mini cakes.

Why This Recipe Is Loved

These **Mini Pineapple Upside Down Cakes** are beloved because they combine nostalgic flavor with modern convenience. Each tiny cake has the perfect ratio of caramel, fruit, and soft sponge. They are easy enough for beginners but elegant enough for celebrations.

Pro Tips for Perfect Results

• Don’t skip the butter + brown sugar layer — it forms the iconic caramel glaze.
• Use room-temperature ingredients for the smoothest batter.
• Let them rest 5 minutes only before flipping—too soon or too late affects release.
• Add a splash of pineapple juice to the batter for extra tropical flavor.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Drizzle lightly with caramel or rum sauce.
• Pair with whipped cream for a light, fluffy finish.
• Enjoy with hot tea or coffee for a cozy treat.

Conclusion

These **Mini Pineapple Upside Down Cakes** are everything dessert should be—simple, stunning, and absolutely delicious. With their buttery caramel topping, juicy fruit, and soft golden cake, they’re guaranteed to impress guests or satisfy a personal craving. This easy recipe uses basic ingredients yet delivers bakery-quality results every time, making it the perfect dessert to add to your regular rotation. Make them once, and you’ll crave them again and again!