Light and fluffy bite sized cupcakes covered in a sticky brown sugar sauce and topped with sweet juicy pineapple and a Maraschino cherry!
Our entire family loves pineapple upside down cake but we never seem to be able to eat a whole one.
Mini Pineapple Upside Down Cakes are a small batch recipe of just twelve individual cakes, the perfect amount to satisfy everyone’s sweet craving!
What you’ll need to make Mini Pineapple Upside Down Cakes
- Butter – We use regular salted butter, but unsalted butter may also be used.
- Brown Sugar – We use light brown sugar. You can also use dark brown sugar for a deeper, richer flavor.
- Pineapple Chunks – One small can, drained, juice reserved.
- Whole Maraschino Cherries – Removed from syrup, stems removed and cut in half.
- Eggs – Two large eggs, white or brown may be used.
- Sugar – Regular, white granulated sugar.
- Flour – We prefer to use all purpose flour for best results.
- Pantry Staples – Baking powder and salt.
How to make Mini Pineapple Upside Down Cakes
This small batch recipe for Mini Pineapple Upside Down Cakes makes the perfect amount to satisfy everyone’s sweet craving. So much more convenient than a full sized pineapple upside down cake and just as delicious!
Preheat oven to 350°F. Generously spray 12 muffin tins with cooking spray and set aside.
n a small bowl, melt butter in the microwave for 30-45 seconds. Stir in brown sugar until dissolved.
Spoon into muffin tins, dividing evenly between them.
Drain the pineapple chunks and reserve the juice. Place 1-2 pieces of pineapple into each tin. Cut the Maraschino cherries in half and put one half in each tin.
In a medium sized mixing bowl, combine eggs, sugar, and reserved pineapple juice. Using a hand mixer or a stand mixer, beat together for 2 minutes on medium high speed.
In a separate small bowl, sift together flour, baking powder, and salt. Slowly add the dry ingredients into the egg mixture and once incorporated, return the mixer back on to medium speed and beat for an additional 2 minutes.
Spoon the cake mixture evenly over the pineapple pieces in the muffin tins.
Bake for 20-25 minutes, until a toothpick inserted the center comes out clean.
Remove from the oven and allow to cool for at least 30 minutes. Loosen the edges with a knife and invert onto a plate.
Serve immediately. Store covered at room temperature. Enjoy!
Other Sweet Bites You May Like
Seven Layer Magic Bars – a thin graham cracker base topped with layers of chopped pecans, chocolate, butterscotch and coconut wrapped in sweet and gooey caramel.
Butterscotch Ranger Cookies – a little bit of everything when you want something a little out of the ordinary.
Caramel Filled Chocolate Chip Pretzel Cookies – salty and sweet with a caramel filled center.
Apple Crumble Cookie Cups – fresh apple wrapped in a buttery cinnamon, vanilla, and brown sugar sauce and baked in a bite sized oatmeal cookie cup.
Fudgy Salted Cookie Bars – a great balance of gooey chocolate and the perfect hint of flaky sea salt!
Mini Pineapple Upside Down Cakes
Equipment
- 1 Hand mixer or stand mixer
Ingredients
Sticky Brown Sugar Sauce
- 1/4 cup butter
- 2/3 cup brown sugar
- 8 ounce can pineapple chunks drained, juice reserved
- 6 whole maraschino cherries cut in half
Cake Mix
- 2 eggs
- 2/3 cup sugar
- 1/4 cup pineapple juice
- 2/3 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F. Generously spray 12 muffin tins with cooking spray and set aside.
- In a small bowl, melt butter in the microwave for 30-45 seconds. Stir in brown sugar until dissolved. Spoon into muffin tins, dividing evenly between them.
- Drain the pineapple chunks and reserve the juice. Place 1-2 pieces of pineapple into each tin. Cut the Maraschino cherries in half and put one half in each tin.
- In a medium sized mixing bowl, combine eggs, sugar, and reserved pineapple juice. Using a hand mixer or a stand mixer, beat together for 2 minutes on medium high speed.
- In a separate small bowl, sift together flour, baking powder, and salt. Slowly add the dry ingredients into the egg mixture and once incorporated, return the mixer back on to medium speed and beat for an additional 2 minutes.
- Spoon the cake mixture evenly over the pineapple pieces in the muffin tins.
- Bake for 20-25 minutes, until a toothpick inserted the center comes out clean. Remove from the oven and allow to cool for at least 30 minutes.
- Loosen the edges with a knife and invert onto a plate. Serve immediately. Store covered at room temperature. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Shari B says
I knew Recipe Bandit would have just the right ideas and would guide me to the recipe I was looking for and boy am I glad I checked here first!
I used the Pineapple Upside Down Mini’s recipe exactly as described, but added a round cracker to the top of the cake batter.
The appetizers turned out Amazing and the extra crunch from the cracker was a great addition to a perfect recipe!