Party Food

Pineapple Upside Down Mini Cakes

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Does your appetite shift with the seasons?  Mine does. 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.

Mini Upside Down Pineapple Cupcakes

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This is a simple cake to make from scratch, too. However, I decided an update to the classic dessert was in order.Mini Upside Down Pineapple Cupcakes

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

Easy Pineapple Upside Down Cupcake Recipe

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

Easy Pineapple Upside Down Cupcake Recipe

How to make mini pineapple upside-down cakes from scratch? Glad you asked! A mini Bundt cake pan makes it easy. I think these could even be made in muffin tins, too.

How to Make Pineapple Upside Down Cake

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

Cherries for Pineapple Upside Down Cake

So go ahead: make someone(s) happy with this recipe. They’ll be dazzled!


Pineapple Upside Down Mini Cakes

  • Author:


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • Calories: 3197
  • Sugar: 239
  • Sodium: 228
  • Fat: 191
  • Saturated Fat: 76
  • Unsaturated Fat: 105
  • Trans Fat: 2
  • Carbohydrates: 347
  • Protein: 28
  • Cholesterol: 549

Mini Pineapple Upside Down Cake

Create a delicious dessert with help from these great ideas gathered by the crew at Spaceships and Laser Beams:

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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.