Dessert

Mini Pineapple Upside-Down Cake Recipe

ByMaya Arden October 3, 2026October 3, 2026

Introduction

These Mini Pineapple Upside-Down Cakes are a delightful twist on a classic dessert, perfectly portioned for individual servings. They feature a caramelized pineapple topping with a moist, tender cake beneath. Ideal for parties or a special treat at home.

Six pineapple upside-down cupcakes are arranged in two vertical columns on a black cooling rack. Each cupcake has one golden-brown cake layer at the bottom, topped with a shiny, yellow pineapple ring that covers the whole top surface. In the center of each pineapple ring, there is a bright red cherry, creating a colorful contrast with the yellow fruit. The texture of the pineapple is slightly translucent and glossy, showing the fruit’s fibers. The overall look is neat and inviting, with the cupcakes closely placed together. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup unsalted butter (for topping)
1/2 cup light brown sugar, packed (for topping)

12 rings fresh pineapple or canned, drained
12 maraschino cherries

1/4 cup unsalted butter, softened (for batter)
2/3 cup granulated sugar

1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour

1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk, at room temperature

Instructions

Step 1: Preheat your oven to 350°F (175°C). Generously spray a 12-cup standard muffin tin with nonstick cooking spray.
Step 2: Melt the 1/4 cup butter for the topping in a small saucepan over low heat. Stir in the brown sugar until the mixture is smooth and combined.
Step 3: Spoon about 1 tablespoon of the brown sugar and butter mixture into the bottom of each muffin cup. Place a pineapple ring in each cup and center a maraschino cherry on top of each ring.

Step 4: In a large bowl, beat the softened butter and granulated sugar until smooth and creamy. Add the egg and vanilla extract, mixing until well combined.
Step 5: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined without overmixing.

Step 7: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Step 8: Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow the cakes to cool in the tin for 5 minutes. Then invert the tin onto a cooling rack to release the mini cakes. Serve warm or at room temperature.

Tips & Variations

Use fresh pineapple rings for a brighter flavor, or well-drained canned pineapple for convenience.
Try substituting maraschino cherries with halved fresh strawberries or blueberries for a different fruit twist.
For extra moisture, brush the tops with a bit of warmed pineapple juice after baking.

Storage

Store any leftover mini cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for 10–15 seconds before serving to bring back their softness.