As cute as these mini pineapple upside down cakes are, they’re actually easy to make. Pineapples scream summer: tropical vibes and lots of chill time. Whether you crave a small, sweet bite-sized dessert after a big meal or plan to add this to a holiday dessert spread, it’s all good.
The secret ingredient in this recipe is a boxed cake mix. A total of just seven ingredients and a half hour in the kitchen to prep, followed by 20 minutes of baking time, and these sweet treats are ready to eat. There’s no chopping or dicing here. Just dump, mix and bake.
Ingredients for Mini Pineapple Upside-Down Cakes
- Brown sugar: Packing the brown sugar into a measuring cup eliminates air pockets and ensures you have the precise amount.
- Butter: Softened butter at room temperature makes these cakes taste rich and buttery.
- Pineapple tidbits: Sold at most grocery stores, these chunks of pineapple eliminate the need to core and chop a whole, fresh pineapple.
- Maraschino cherries: Preserved and sweetened, these sweet, bright red cherries are sliced before topping each mini cake.
- Yellow cake mix: Everything you need for the cake portion of this recipe is in this boxed cake mix: flour, sugar, baking powder and salt.
- Eggs: If you have access to them, large eggs work best in this recipe. Eggs bind the ingredients together.
- Canola oil: This healthier cooking oil helps keep the cake moist.
Directions
Step 1: Preheat the oven and prepare the baking pan.
Preheat your oven to 350°F and grease 24 cups in a muffin pan (you may need two).
Step 2: Combine the brown sugar and butter.
In a small bowl, combine the brown sugar and butter until they are blended and no lumps remain.
Step 3: Prepare the batter for baking.
Spoon the brown sugar and butter mixture into the greased muffin cups. Next, drain the can of pineapple, reserving the pineapple juice for later, and spoon pineapple chunks into each cup. Slice the cherries in half and place a half cherry cut side down in the center of each cup.
Then, in a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on a low speed (ideally with a hand mixer but by hand will also do) for 30 seconds, then two minutes at medium speed. Spoon the batter over each cup until it’s three-fourths full.
Editor’s Tip: While the easiest method is to dump a can of pineapple tidbits into this recipe, don’t be shy about using real, fresh pineapple. Just heat those fresh chunks in the saucepan for a bit to reduce the tartness.
Step 4: Bake the cakes.
Bake the cakes at 350° for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire racks before serving.
Mini Pineapple Upside-Down Cake Variations
- Spike the cakes with rum: Adding 3 tablespoons of light rum to the brown sugar and butter, creaming all three ingredients together at once.
- Bake them over fire: With our Campfire Pineapple Upside-Down Cakes, the ingredients and methods are nearly the same. The only difference is you are not mixing the cake batter, but using sponge cakes instead, and then baking on a cast-iron skillet over an open flame.
How to Store Mini Pineapple Upside-Down Cake
Because this recipe makes 24 mini pineapple upside-down cakes, you may need to save some for later, unless you’re taking them to a large gathering. As long as they are stored in an airtight container, or covered with plastic wrap, the freshness is locked in for a spell. If you like your cakes slightly chilled, then store them in the fridge in an airtight container.
Can you freeze mini pineapple upside-down cake?
Yes, you can absolutely freeze these cakes for up to three months. Make sure the cakes are covered and take time to thaw before eating.
How long does mini pineapple upside-down cake last?
If stored at room temperature, the cakes will last up to two days. If stored in the fridge, they’ll be fresh for up to four days.
Can you make mini pineapple upside-down cake ahead of time?
This recipe is so quick and easy–you’re not spending more than 30 minutes prepping the cakes, but if you still want to save time on the day you plan to bake, go ahead and mix the two batters and prepare them in the muffin cups. You should bake within the next 24 hours.
How do you reheat mini pineapple upside-down cake?
If you like your mini pineapple upside-down cake warm, just pop it in the microwave for 30 seconds.
Mini Pineapple Upside Down Cake Tips
Can I use a cake mix other than yellow?
Unfortunately, chocolate pineapple upside-down cake just doesn’t have the same delicious flavor as yellow. Using a mild flavor such as yellow allows the pineapple flavor to shine through.
What happens if I use fresh cherries and not maraschino cherries?
What nails the flavor for this cake is the preserved and sweetened maraschino cherry. You’re not going to get that same effect with a fresh, raw cherry.
Can I bake these in ramekins?
Yes, that totally works, if you have enough of them.
