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This easy take on a classic recipe results in a pineapple cake that’s soft, sweet, and so delicious. Our pineapple upside-down mini cakes have to be one of the best-looking and best-tasting cakes out there. Layer pineapple and sweet buttery yellow cake mix on top of one another to make this amazing caramelized dessert. Plus, who doesn’t love an individual-sized cake?
Fruity desserts are definitely an amazing treat to make! Try our Pineapple Delight Dessert for a light, fluffy and sweet treat or our Tornado Cake or Banana Upside Down Cake!
MORE PINEAPPLE RECIPES:
Pineapple Upside Down Cake | Pina Colada Split
INGREDIENTS FOR Pineapple Upside Down Mini CakeS
You will need:
- 1/2 cup salted butter, melted
- 3/4 cup packed light brown sugar
- 20 ounce can of pineapple chunks, do not drain
- 24 maraschino cherries
- 1 box of yellow cake mix
- 3 large eggs, room temperature
- 1/2 cup vegetable oil
- 1 cup pineapple juice, reserved from the can of pineapple chunks
- 1/2 cup sour cream
Substitutions and Additions
Brown Sugar: You can use white sugar and molasses as a brown sugar substitute. Tale 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 a plain greek yogurt for the same taste.
How to Make this Pineapple Upside Down mini Cakes recipe
STEP ONE: Preheat your oven to 350 degrees F.
STEP TWO: Spray a muffin tin with non-stick spray and set it aside.
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.
PRO TIP: You can use the same recipe to make 12 cupcakes and one 9 inch round cake. You will need one additional 20 ounce can of pineapple rings/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 each cup of the muffin tin.
PRO TIP: You can add 1/2 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 pieces or cut them in half and fit them into the muffin tins. Don’t forget to reserve the juice from the can, you’ll need it for the cake batter.
PRO TIP: I sliced my pineapple chunks in half to make them thinner. The thinner slices caramelized more evenly and helped the flavors blend together.
STEP FIVE: In a large mixing bowl and use a hand beater or standing mixer to combine the cake mix, eggs, vegetable oil, pineapple juice, and sour cream together. If there is not 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 the batter between 24 muffin cups.
STEP EIGHT: Bake your cakes for 20 to 25 minutes or until the cake batter is cooked all of the way through
STEP NINE: Allow the cakes to cook in the muffin tin for about 5 minutes before letting them cool on a cooling rack.
PRO TIP: The cakes are really soft and really moist. Even if the cupcake bakes up domed, they will settle and stand upright once tipped upside down.
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 the 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 tinfoil.
We know you’re going to love these mini 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.
More Recipes You’ll Love
Pineapple Upside Down Mini Cakes
Ingredients
- 1/2 cup salted butter melted
- 3/4 cup light brown sugar packed
- 20 ounce can pineapple chunks do not drain
- 24 maraschino cherries
- 1 box yellow cake mix
- 3 large eggs room temperature
- 1/2 cup vegetable oil
- 1 cup pineapple juice reserved from the can of pineapple chunks
- 1/2 cup sour cream
Instructions
- Preheat oven to 350 degrees F.
- Spray muffin tin with non-stick spray and set aside.TIP: You can use the same recipe and make 12 cupcakes and one 9 inch round cake. You will need one additional 20 ounce can of pineapple rings/slices and additional maraschino cherries.
- Combine melted butter and brown sugar. TIP: You can add 1/2 teaspoon ground cinnamon to the butter/brown sugar mixture for added flavor.
- 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.TIP: I sliced my pineapple chunks in half to make them thinner. The thinner slices caramelized more evenly and helped the flavors blend together.
- In a large mixing bowl use a hand beater or standing 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 cook in the muffin tin for about 5 minutes before inverting onto a cooling rack.
My kids about died over these cupcakes! They loved them!
Me and my friends are happy with this recipe! We loved these cupcakes!
Great tasting recipe and super simple to make!
These are delicious and so cute!