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close up overhead shot of pineapple upside down mini cakes lined on a cooling rack

Pineapple Upside Down Mini Cakes

Combine pineapple and yellow cake together to make one delicious, fruity dessert. Foop these upside down cakes out of the pan and you’ll have a treat that’s as pretty as it is tasty!
Course Dessert
Cuisine American
Keyword Pineapple Upside Down Mini Cakes Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 24
Calories 145kcal


  • 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


  • 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.



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