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Pineapple Upside Down Mini Cakes

Pineapple Upside Down Mini Cakes topped with a pineapple ring and a bright red cherry on a white plate.
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Mini Pineapple Upside Down Cakes are a fun, individual twist on the classic dessert. Moist, fruity, and perfectly portioned, they’re ideal for parties, bake sales, or any sweet craving.

  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 mini cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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  • 4 large eggs, at room temperature
  • 1 1/4 cups granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1/2 cup pineapple juice
  • 2 teaspoons rum (or pure vanilla extract)
  • 1 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch
  • 6 tablespoons unsalted butter (for topping)
  • 1 1/2 cups dark brown sugar, packed (for topping)
  • 1 teaspoon rum (or vanilla extract, for topping)
  • 1/8 teaspoon salt (for topping)
  • 12 pineapple rings
  • 12 maraschino cherries

Instructions

  1. Preheat oven to 350°F (175°C). Spray a 12-cup jumbo muffin tin with non-stick spray.
  2. In a bowl, whisk eggs until smooth. Add granulated sugar, brown sugar, rum (or vanilla), and pineapple juice. Mix well.
  3. In a separate bowl, sift flour, baking powder, cinnamon, salt, and cornstarch together.
  4. Gradually whisk dry ingredients into the wet mixture until just combined. Set aside.
  5. In a saucepan, melt butter over medium heat. Add brown sugar, salt, and rum (or vanilla). Stir constantly for 1 minute, then remove from heat.
  6. Spoon 2 tablespoons of topping into each muffin cup. Place a pineapple ring on top and add a maraschino cherry in the center.
  7. Fill each muffin cup 3/4 full with cake batter.
  8. Bake for 20–22 minutes until golden and a toothpick comes out clean.
  9. Cool in the pan for 5 minutes. Run a knife around the edges, place a wire rack on top, and invert to release the cakes.
  10. Serve warm or at room temperature.

Notes

  • Use pineapple rings in 100% juice for best flavor.
  • Do not overfill the muffin tins to avoid overflow.
  • Vanilla can be used instead of rum for an alcohol-free version.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze individually wrapped cakes for up to 1 month.

Nutrition

Find it online: https://recipeshots.com/pineapple-upside-down-mini-cakes/