Mini Pineapple Upside Down Cakes
Mini Pineapple Upside Down Cakes offer a charming individual-sized take on the classic tropical dessert. Featuring caramelized brown sugar, juicy pineapple, and maraschino cherries atop moist cake made with pineapple juice, these mini cakes are perfect for parties or anytime treats. Easy to make and irresistibly delicious!
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: ~50 minutes
- Yield: 12 mini cakes
- Category: Dessert, Cake, Individual Servings
- Method: Baking
- Cuisine: American, Tropical
- Diet: Vegetarian
Ingredients
½ cup butter, melted
1 ½ cups packed brown sugar
20 oz canned pineapple rings, juice reserved
12 maraschino cherries
15.25 oz yellow or white cake mix, plus box ingredients, substituting water with reserved pineapple juice
Instructions
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Preheat oven to 350°F (175°C). Grease muffin tin or line with paper liners.
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Mix melted butter and brown sugar. Spoon about 1 tablespoon into each muffin cup.
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Cut pineapple rings to fit; place pieces on sugar mixture. Top each with a maraschino cherry.
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Prepare cake batter using reserved pineapple juice instead of water.
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Pour batter over fruit layers, filling cups two-thirds full.
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Bake 20–25 minutes until toothpick comes out clean.
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Cool 10 minutes, run knife around edges, invert cakes onto rack or plate.
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Serve warm or at room temperature.
Notes
Use fresh pineapple for natural flavor (adjust baking time).
Sprinkle toasted coconut on top for extra texture.
Substitute fresh cherries or strawberries for maraschino cherries.
Use homemade cake batter instead of mix if preferred.
Drizzle caramel sauce for added sweetness.
