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Mini Pineapple Upside Down Cake Recipe

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4.4 from 15 reviews

This Mini Pineapple Upside Down Cake is a tropical delight that’s simple to prepare and perfect for sharing. Featuring a moist yellow cake enhanced with pineapple juice and topped with caramelized brown sugar, pineapple rings, and cherries, this dessert combines classic flavors in an elegant presentation using a muffin tin for individual servings.

Ingredients

Cake Batter

  • 1 box yellow cake mix
  • 1 cup pineapple juice (from canned pineapple rings)
  • 1/3 cup vegetable oil
  • 3 large eggs

Topping

  • 1 can pineapple rings (with juice)
  • ½ cup brown sugar
  • ⅓ cup melted butter
  • Cherries (enough for one per pineapple ring)

Instructions

  1. Prepare Pineapple: Cut the pineapple rings into small pieces that will fit comfortably inside the cups of your muffin tin, ensuring an even layer at the bottom.
  2. Make Cake Batter: In a mixing bowl, combine the yellow cake mix, vegetable oil, pineapple juice, and eggs. Use an electric mixer to blend all ingredients thoroughly until the batter is smooth and free of lumps.
  3. Create Brown Sugar Topping: In a separate bowl, mix together the brown sugar and melted butter until well combined and smooth, forming the caramel base for the cake.
  4. Prepare Muffin Tin: Grease each cup of the muffin tin thoroughly to prevent sticking. Then, add a small scoop of the brown sugar and butter mixture to the bottom of each muffin cup, pressing lightly to form an even layer.
  5. Assemble Toppings: Place a ring of pineapple pieces on top of the brown sugar layer in each muffin cup, then place a cherry in the center of each pineapple ring for a classic look and added sweetness.
  6. Add Batter and Bake: Carefully pour approximately 2 tablespoons of cake batter into each muffin cup over the toppings, filling each about three-quarters full. Bake in a preheated oven at 350°F (177°C) for 20 to 25 minutes or until the tops of the cakes turn golden and a toothpick inserted comes out clean.
  7. Invert and Serve: Once baked, remove the muffin tin from the oven and allow cakes to cool slightly. Carefully flip the tin upside down onto a cooling rack or serving plate to release the mini pineapple upside-down cakes, revealing the caramelized topping. Serve warm or at room temperature and enjoy!

Notes

  • Ensure the muffin tin is well greased to easily invert and release the cakes without sticking.
  • Use room temperature eggs for better batter consistency.
  • For extra flavor, consider adding a pinch of cinnamon or nutmeg to the brown sugar and butter mixture.
  • Cherries can be fresh or maraschino based on preference.
  • Allow cakes to cool slightly before flipping to avoid breaking.

Find it online: https://bitezly.com/mini-pineapple-upside-down-cake-recipe/