Mini Pineapple Upside Down Cakes

Certainly! Here’s a simple recipe for mini pineapple upside-down cakes:


For the topping:

  1. 1/4 cup (60g) unsalted butter, melted
  2. 1/2 cup (100g) brown sugar, packed
  3. 1 can (20 oz) pineapple slices, drained
  4. Maraschino cherries (optional)

For the cake batter:

  1. 1 cup (200g) all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/4 teaspoon salt
  4. 1/2 cup (115g) unsalted butter, softened
  5. 1 cup (200g) granulated sugar
  6. 2 large eggs
  7. 1 teaspoon vanilla extract
  8. 1/2 cup (120ml) pineapple juice (reserved from the canned pineapple)


  1. Preheat your oven to 350°F (180°C). Grease a muffin tin or use cupcake liners.
  2. In a small bowl, mix together the melted butter and brown sugar. Spoon this mixture into the bottom of each muffin cup.
  3. Place a pineapple slice in each muffin cup over the butter and sugar mixture. If desired, you can add a maraschino cherry in the center of each pineapple slice.
  4. In a medium bowl, whisk together the flour, baking powder, and salt.
  5. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
  7. Spoon the batter over the pineapple slices in the muffin cups, filling each cup about 2/3 full.
  8. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  9. Allow the mini pineapple upside-down cakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, you can enjoy these delightful mini pineapple upside-down cakes!

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