Party Food

Pineapple Upside Down Cupcakes

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This simple, homemade recipe makes darling mini pineapple upside down cake that offers big, delicious flavors!

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.

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

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.

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.

I’m excited to share this recipe with you today!

Mini Upside Down Pineapple Cupcakes


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Mini Upside Down Pineapple Cupcakes

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 individual pineapple upside down 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.

Easy Pineapple Upside Down Cupcake Recipe

Pineapple Upside Down Cake Ingredients

Let’s gather everything you need before we start.

For the pineapples, you’ll need butter, crushed pineapple with juice, brown sugar and a pinch of cinnamon.

For the cake batter, you’ll need flour, baking powder, sugar, oil, egg, vanilla and milk.

For the vanilla cinnamon whipped cream, you’ll need whipping cream, cinnamon and vanilla.

I would also suggest maraschino cherries for an especially delicious and fun finish!

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 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.

This recipe is quick and easy — you’ll be so pleased with the results!

How to Make Pineapple Upside Down Cake

How to Make Pineapple Upside Down Cake

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.

Cherries for Pineapple Upside Down Cake

How to Cook Pineapple Upside Down Cake

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.

Mini Pineapple Upside Down Cake

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

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

Mini Upside down Pineapple Cakes
5 from 2 votes
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Pineapple Upside Down Mini Cakes

These classic pineapple upside down cakes with cinnamon and brown sugar are perfect in mini form!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 105 kcal

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

  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.

Recipe Notes

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

Nutrition Facts
Pineapple Upside Down Mini Cakes
Amount Per Serving
Calories 105
* Percent Daily Values are based on a 2000 calorie diet.

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.

    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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