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–+ servings
Mini pineapple upside down cake with caramelized pineapple and cherry on a white plate.
Reynaldo’s Cocina 📍

Mini Pineapple Upside Down Cakes

Soft mini pineapple upside down cakes with caramelized pineapple, cherries, and buttery vanilla cake baked in individual portions.
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Servings: 12 Mini Pineapple Upside Down Cakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Topping
  • 6 pineapple rings cut to fit muffin wells
  • 6 maraschino cherries
  • 4 tbsp butter melted
  • 1/2 cup brown sugar
Cake Batter
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup pineapple juice
  • 1/4 cup milk

Equipment

  • - Muffin tin
  • Mixing bowls
  • Hand mixer or whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack
  • Small saucepan
  • Spoon

Method

  1. Preheat oven to 350 degrees.
  2. Lightly grease a muffin tin.
  3. Add melted butter evenly into each muffin well.
  4. Sprinkle brown sugar over the butter.
  5. Place pineapple pieces into each cavity.
  6. Add one maraschino cherry to the center of each pineapple piece.
  7. In a mixing bowl combine flour, baking powder, and salt.
  8. Set aside.
  9. In a separate bowl cream together softened butter and granulated sugar until light and fluffy.
  10. Add eggs one at a time, mixing after each addition.
  11. Add vanilla extract.
  12. Alternate adding the dry ingredients, pineapple juice, and milk.
  13. Mix until smooth.
  14. Do not overmix.
  15. Spoon the batter over the pineapple layer.
  16. Fill each muffin cavity about 3/4 full.
  17. Bake for 20 to 24 minutes until golden brown and a toothpick inserted into the center comes out clean.
  18. Allow the cakes to rest for 5 to 10 minutes.
  19. Run a knife around the edges if needed.
  20. Carefully invert the cakes while still warm.
  21. Allow the topping to settle.
  22. Serve warm or at room temperature.

Notes

• Let the cakes rest briefly before flipping so the topping stays intact.
• Avoid overfilling because the cakes rise more than expected while baking.
• Pineapple juice adds extra moisture and flavor to the cake batter.
• Flip the cakes while still warm for the cleanest release and glossy finish.
• These cakes taste even better after cooling slightly.
• Lightly greasing the muffin tin helps ensure an easy release.
• Do not overmix the batter or the cakes may become dense.
• The brown sugar and butter create a rich caramelized topping as the cakes bake.
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