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Pineapple Upside Down Mini Cakes

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Combine sweet pineapple and yellow cake mix, bake, and flip these pineapple upside-down mini cakes out of the pan for a treat that’s as pretty as it is tasty.
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Table of Contents
  1. Pineapple Upside Down Mini Cakes Ingredients
  2. How To Make This Pineapple Upside Down Mini Cakes Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These easy pineapple upside-down mini cakes turn a classic recipe into mini form, resulting in a pineapple cake that’s soft, sweet, and so delicious. Layer pineapple and sweet buttery yellow cake mix on top of one another to make this amazing caramelized dessert.

Fruity desserts are definitely an amazing treat to make! Try our pineapple delight for a light, fluffy and sweet treat or our banana upside down cake! 

Pineapple Upside Down Mini Cakes Ingredients

You’ll need:

  • ½ cup salted butter, melted
  • ¾ cup packed light brown sugar
  • 1 (20-ounce) can of pineapple chunks, do not drain
  • 24 maraschino cherries
  • 1 box of yellow cake mix
  • 3 large eggs, room temperature
  • ½ cup vegetable oil
  • 1 cup pineapple juice, reserved from the can of pineapple chunks
  • ½ cup sour cream

SUBSTITUTIONS AND ADDITIONS

BROWN SUGAR: You can use white sugar and molasses as a brown sugar substitute. Take 1 cup of white sugar and combine it with 1 tablespoon of molasses.

SOUR CREAM: Use yogurt as a substitute for sour cream. Use a 1:1 ratio and stick to plain Greek yogurt for the same taste.

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How To Make This Pineapple Upside Down Mini Cakes Recipe

PRO TIP:

You can use a bundt pan to make this cake too. They won’t be individual cakes, but they’ll still taste just as good. 

STEP ONE: Preheat your oven to 350°F.

STEP TWO: Spray a muffin tin with non-stick spray and set it aside. 

PRO TIP:

You can use the same recipe to make 12 cupcakes or one 9-inch round cake. You will need one additional 20-ounce can of pineapple rings or pineapple slices and additional maraschino cherries. 

STEP THREE: Combine the melted butter and the brown sugar together. Add 1 teaspoon of the butter/sugar mixture into the bottom of each muffin tin.

PRO TIP:

You can add ½ teaspoon ground cinnamon to the butter/brown sugar mixture for some added flavor. 

STEP FOUR: Arrange four pineapple chunks and one maraschino cherry into each of the cups. Depending on the brand of pineapple chunks, you might have to trim the pineapple pieces or cut them in half and fit them into the muffin tins. Don’t forget to reserve the juice from the canned pineapple, you’ll need it for the cake batter.

PRO TIP:

I sliced my pineapple chunks in half to make them thinner. The thinner slices caramelize more evenly and help the flavors blend together.

STEP FIVE: In a large mixing bowl, use a hand beater or stand mixer to combine the cake mix, eggs, vegetable oil, pineapple juice, and sour cream together. If there is not enough juice to make a full cup of pineapple juice in the can, you can add in enough water to make a full cup.

PRO TIP:

Instead of a boxed cake mix, you can make yellow cake mix from scratch; however, we find this dessert just as delicious with a premade mix. 

STEP SIX: Beat the ingredients together on medium speed for 1 minute. 

STEP SEVEN: Divide batter between 24 muffin cups. 

STEP EIGHT: Bake your cakes for 20 to 25 minutes or until the cupcake batter is cooked all of the way through. 

STEP NINE: Allow the cakes to cool in the muffin tin for about 5 minutes before letting them cool on a cooling rack.

PRO TIP:

These pineapple upside-down cupcakes are really soft and really moist. Even if the cupcake bakes up domed, they will settle and stand upright once tipped upside down.

How To Serve

Serve your mini desserts with a scoop of our no-churn vanilla ice cream and a spoonful of whipped cream on top for a tropical dessert with plenty of divine pineapple flavor.

Storage

IN THE FRIDGE: Store the pineapple cakes in the fridge for up to 2 to 3 days. Keep them in an airtight container.

IN THE FREEZER: You can store these mini pineapple upside-down cakes in the freezer for up to 2 to 3 months. Wrap the cakes in plastic wrap and then wrap them again in aluminum foil. 

We know you’re going to love these individual pineapple upside-down cakes! They are super easy to make but look so impressive. The combination of sweet pineapple and moist fluffy cake is going to be a hit for any after-dinner treat.

FREQUENTLY ASKED QUESTIONS

Can I make this into a larger pineapple upside-down cake?

This cake recipe will also make a classic pineapple upside-down cake in a 9-inch round cake pan. You may have to adjust the cooking time based on the boxed cake mix instructions.

Can I freeze these pineapple cupcakes?

These mini pineapple cakes can be stored in the freezer for up to 3 months as long as they are well-wrapped.

Can I make my own cake batter?

If you prefer to make your own yellow cake batter, you can. We do like the convenience of using a boxed cake mix for this recipe.

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Pineapple Upside Down Mini Cakes

5 from 6 votes
Combine sweet pineapple and yellow cake mix, bake, and flip these pineapple upside-down mini cakes out of the pan for a treat that’s as pretty as it is tasty.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 24

Ingredients
  

  • ½ cup salted butter, melted
  • ¾ cup light brown sugar, packed
  • 20 ounces pineapple chunks, do not drain
  • 24 maraschino cherries
  • 1 box yellow cake mix
  • 3 large eggs, room temperature
  • ½ cup vegetable oil
  • 1 cup pineapple juice, reserved from the can of pineapple chunks
  • ½ cup sour cream

Instructions
 

  • Preheat the oven to 350°F.
  • Spray a muffin tin with non-stick spray and set it aside.
  • Combine melted butter and brown sugar.
  • Spoon 1 teaspoon of the butter/sugar mixture into each cup of the muffin tin.
  • Arrange four pineapple chunks and one maraschino cherry in each of the cups. Depending on the brand of pineapple chunks, you may need to trim the pieces or cut them in half to fit them into the muffin tin. Remember to reserve the juice from the can to use in the cake batter.
  • In a large mixing bowl, use a hand beater or stand mixer to combine the cake mix, eggs, vegetable oil, pineapple juice, and sour cream. If there is not a full cup of pineapple juice in the can, add enough water to make a full cup.
  • Beat together on medium speed for 1 minute.
  • Divide the batter between the 24 muffin cups.
  • Bake for 20 to 25 minutes or until cake batter is cooked all the way through.
  • Allow cakes to cool in the muffin tin for about 5 minutes before inverting them onto a cooling rack.

Video

Notes

  • You can use a bundt pan to make this cake too. They won’t be individual cakes, but they’ll still taste just as good. 
  • You can use the same recipe to make 12 cupcakes or one 9-inch round cake. You will need one additional 20-ounce can of pineapple rings or pineapple slices and additional maraschino cherries.
  • You can add ½ teaspoon ground cinnamon to the butter/brown sugar mixture for some added flavor. 
  • I sliced my pineapple chunks in half to make them thinner. The thinner slices caramelize more evenly and help the flavors blend together.
  • Instead of a boxed cake mix, you can make yellow cake mix from scratch; however, we find this dessert just as delicious with a premade mix. 
  • These pineapple upside-down cupcakes are really soft and really moist. Even if the cupcake bakes up domed, they will settle and stand upright once tipped upside down.

Nutrition

Sodium: 49mg | Calcium: 23mg | Vitamin C: 3mg | Vitamin A: 196IU | Sugar: 13g | Fiber: 1g | Potassium: 69mg | Cholesterol: 36mg | Calories: 145kcal | Trans Fat: 1g | Saturated Fat: 7g | Fat: 10g | Protein: 1g | Carbohydrates: 14g | Iron: 1mg
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  1. Norma muck says

    5 stars
    Amazingly delicious. I substituted peaches n their juices. I had some canned from 2020, which made wonderful topping. I will try this again with other fruits. Knowing they can be frozen seals the dea.

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