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Cool Cakes

Pineapple Upside Down Cupcakes

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This simple, homemade recipe makes darling pineapple upside down cupcakes that offer big, delicious flavors!

I like the taste of pineapple upside-down cake anytime, but I especially appreciate its rich cinnamon and brown sugar aroma wafting from my kitchen come autumn.

This easy, from scratch recipe is the best — plus who doesn’t love small things? A muffin tin or mini bundt pan makes a fun touch to this already amazing treat.

If you’re really into pineapple right now, make sure you check out this Grilled Pineapple Sundae and this Pina Colada Split.

Six Pineapple Upside Down Cupcakes on a Pedestal Stand

Pineapple Upside Down Cupcakes:

Upside down pineapple cake has always been a favorite of mine. It’s a treat I can remember my Nan making when I was a little girl.

Pineapple upside-down cupcakes make wonderful personal sized desserts, just right for sharing with family or company…or maybe for an indulgent-mom moment.

How to make mini pineapple upside-down cakes from scratch? Glad you asked! A mini Bundt cake pan makes it easy. But you can make these in muffin tins, too.

This recipe is quick and easy — you’ll be so pleased with the results. I’m excited to share it with you today!

What is Pineapple Upside Down Cake?

Simply put, an upside down cake is a cake that is baked in a single pan with its toppings at the bottom of the pan, hence “upside down” name. Today we’ll be making pineapple upside down cupcakes cake but this recipe is yummy in the big size version too!

Individual cakes are popular on party dessert tables, too. This one looks especially festive.

Ingredients Needed for These Pineapple Upside Down Cupcakes

To make pineapple upside down cupcakes you will need the following ingredients:

  • crushed pineapple with juice
  • brown sugar and cinnamon
  • flour, baking powder and sugar
  • oil
  • egg
  • vanilla
  • milk
  • whipping cream
  • cinnamon
  • maraschino cherries to top

These have a very subtle flavor. You can substitute pineapple juice for milk if desired. I love pineapple, so I always think adding a little more pineapple flavor is the way to go. 🙂

Easy Pineapple Upside Down Cupcake Recipe

How to Make Pineapple Upside Down Cupcakes:

In a small saucepan, combine butter, pineapple, brown sugar and cinnamon. Bring to a boil and reduce to simmer. Simmer for 3-5 minutes while preparing cake batter.

In the bowl of a stand mixer add dry ingredients. In a separate bowl combine oil, milk, egg and vanilla. Whisk until eggs are broken; slowly add to dry ingredients. Mix until just combined.

In a mini Bundt pan or muffin tin, spoon 1 tablespoon of pineapple mixture into the bottom of each mold. Add two spoonfuls of batter on top and spread around. This batter made just enough for 12 mini Bundt cakes.

Bake at 325 for 15-20 minutes. Allow to cool and turn over onto a baking rack.

How to Make Pineapple Upside Down Cake

While cakes are cooling, whip whipping cream, cinnamon and vanilla until stiff peaks form. Scoop into a piping bag and pipe onto cakes using tip 2D. Top with a cherry.

Adding whipped cream topping bumps the dessert into the impressive realm. And a cherry on top? Divine!

Mini Pineapple Upside Down Cake

So go ahead: make someone happy with this recipe. They’ll be dazzled with your mini pineapple upside down cake!

More Dessert Recipes You’ll Love:

Mini Upside down Pineapple Cakes

Pineapple Upside Down Mini Cakes

These classic pineapple upside down cakes with cinnamon and brown sugar are perfect in mini form!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Pineapple Upside Down Cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 105kcal

Ingredients

PINEAPPLES

  • 3 tablespoons butter
  • 1 cup crushed pineapple with juice
  • 1/3 heaping cup of brown sugar
  • pinch of cinnamon

CAKE BATTER

  • 1 cup flour
  • 1 teaspoon baking powder
  • 2/3 cup sugar
  • 1/3 cup oil
  • 1 egg
  • 1 tablespoon vanilla
  • 1/3 cup milk

VANILLA-CINNAMON WHIPPED CREAM

  • half pint whipping cream
  • pinch of cinnamon
  • 1 teaspoon vanilla
  • maraschino cherries

Instructions

  • In a small sauce pan, combine butter, pineapple, brown sugar and cinnamon. Bring to a boil and reduce to simmer. Simmer for 3-5 minutes while preparing cake batter.
  • In the bowl of a stand mixer add dry ingredients. In a separate bowl combine oil, milk, egg and vanilla. Whisk until eggs are broken; slowly add to dry ingredients. Mix until just combined.
  • In a mini Bundt pan (should have 12 mini Bundt molds), spoon 1 tablespoon of pineapple mixture into the bottom of each mold. Add two spoonfuls of batter on top and spread around. This batter made just enough for 12 mini Bundt cakes. Bake at 325 for 15-20 minutes. Allow to cool and turn over onto a baking rack.
  • While cakes are cooling, whip whipping cream, cinnamon and vanilla until stiff peaks form. Scoop into a piping bag and pipe onto cakes using tip 2D. Top with a cherry.

Video

Notes

Note: These have a very subtle flavor. You can substitute pineapple juice for milk if desired.

Nutrition

Calories: 105kcal
Tried this recipe?Follow me on Pinterest @spaceshipslb

Plus, don’t miss Ice Cream Sundae Cupcakes

Ice Cream Sundae Cupcakes

Melodee Fiske

Melodee is a mom of two energetic and independent boys who fuel her need for coffee. She is a foodie who loves creating and photography so has combined her passions to share with the world. When she’s not behind the camera, she’s giving piggy back rides, building car tracks or running to Target…again.

    2 Comments

    1. Hannah Griffin

      May 15, 2018 at 12:57 pm


      My kids about died over these cupcakes! They loved them!

    2. Tin Lopez

      May 21, 2018 at 2:59 am


      Me and my friends are happy with this recipe! We loved these cupcakes!

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