Why You’ll Love This Recipe
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Perfect portions: Easy to serve individual mini cakes.
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Tropical sweetness: Juicy pineapple caramelized with brown sugar and butter.
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Simple to make: Uses common ingredients with straightforward steps.
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Elegant presentation: Beautiful golden pineapple tops that impress.
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Great for gatherings: Ideal for parties, brunches, or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Pineapple slices (fresh or canned rings, drained)
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Brown sugar
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Unsalted butter
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Yellow cake mix or homemade yellow cake batter
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Maraschino cherries (optional, for garnish)
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Eggs
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Vegetable oil
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Water or milk
Directions
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Preheat oven: Set oven to 350°F (175°C). Grease a muffin tin or mini cake pans.
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Make caramel topping: In a small saucepan, melt butter and brown sugar together until bubbly and combined. Spoon a small amount of this mixture into the bottom of each muffin cup.
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Add pineapple: Place a pineapple ring or a pineapple chunk into each cup over the caramel.
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Prepare cake batter: Mix cake batter according to package instructions or your recipe, then spoon batter evenly over the pineapple in each muffin cup.
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Bake: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
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Cool and invert: Let the cakes cool in the pan for 5-10 minutes, then carefully invert onto a cooling rack or serving plate so the pineapple tops are visible.
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Garnish and serve: Add a maraschino cherry on top of each pineapple slice if desired and serve warm or at room temperature.
Servings and Timing
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Servings: Makes about 12 mini cakes
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
Variations
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Gluten-free: Use a gluten-free cake mix.
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Flavor twist: Add a teaspoon of vanilla or coconut extract to the batter.
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Topping options: Sprinkle toasted coconut flakes over the pineapple before baking.
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Fruit swaps: Substitute pineapple with peaches, pears, or apples.
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Mini bundt cakes: Use mini bundt pans for a different shape.
Storage/Reheating
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Storage: Store in an airtight container at room temperature for up to 2 days.
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Refrigeration: Keep refrigerated if storing longer, for up to 4 days.
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Reheating: Warm briefly in the microwave or oven before serving.
FAQs
Can I use canned pineapple?
Yes, drained canned pineapple rings or chunks work perfectly.
Can I make these vegan?
Use plant-based butter and egg substitutes, and a vegan cake mix.
How do I prevent the caramel from sticking?
Grease the pan well and don’t overcook the caramel before baking.
Can I make these ahead of time?
Yes, bake and store, then warm before serving.
Can I freeze mini pineapple cakes?
Freeze baked cakes wrapped tightly for up to 1 month; thaw before reheating.
Do I have to use maraschino cherries?
No, they’re optional but add a classic touch.
Can I use homemade cake batter?
Absolutely, any yellow cake batter works well.
How do I remove the cakes from the pan?
Let them cool slightly, then run a knife around the edges before inverting.
Can I add nuts?
Yes, chopped pecans or walnuts add a nice crunch.
What’s the best way to serve these?
Serve warm or at room temperature, alone or with whipped cream or ice cream.
Conclusion
Mini Pineapple Upside Down Cakes offer a charming, delicious way to enjoy the classic dessert in perfectly portioned servings. With caramelized pineapple and moist cake, they’re ideal for entertaining or treating yourself to a tropical-inspired sweet. Easy to make and always impressive, these mini cakes are sure to become a favorite.
Mini Pineapple Upside Down Cakes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Mini Pineapple Upside Down Cakes are charming individual-sized treats with caramelized pineapple rings atop moist, buttery cake. These bite-sized delights bring classic tropical flavors and elegant presentation to your table, perfect for parties, brunches, or anytime you want a sweet, impressive dessert.
Ingredients
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Pineapple slices (fresh or canned rings, drained)
-
Brown sugar
-
Unsalted butter
-
Yellow cake mix or homemade yellow cake batter
-
Maraschino cherries (optional, for garnish)
-
Eggs
-
Vegetable oil
- Water or milk
Instructions
-
Preheat oven: Set to 350°F (175°C). Grease a muffin tin or mini cake pans.
-
Make caramel topping: Melt butter and brown sugar in a small saucepan until bubbly and combined. Spoon a small amount into each muffin cup.
-
Add pineapple: Place a pineapple ring or chunk in each muffin cup over the caramel.
-
Prepare cake batter: Mix cake batter according to package or recipe instructions. Spoon batter evenly over pineapple in each cup.
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Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
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Cool and invert: Let cakes cool 5-10 minutes, then carefully invert onto a rack or plate to reveal the pineapple top.
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Garnish and serve: Add a maraschino cherry on each pineapple slice if desired. Serve warm or at room temperature.
Notes
Use gluten-free cake mix for a gluten-free version.Add vanilla or coconut extract to the batter for extra flavor.Sprinkle toasted coconut flakes on top before baking for texture.Substitute pineapple with other fruits like peaches or apples.Use mini bundt pans for a different cake shape.Add chopped nuts like pecans or walnuts for crunch.
