Go Back
- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 1 large egg - 1/2 teaspoon pure vanilla extract - 1/2 cup buttermilk - 1 can (8 oz) pineapple slices in juice, drained (reserving juice) - Maraschino cherries, for garnish - Cooking spray or additional butter for greasing the muffin tin To make these mini pineapple upside down cakes, gather all the ingredients first. Fresh ingredients lead to better taste. The all-purpose flour gives the cakes a soft texture. Baking powder and baking soda help them rise, while salt enhances flavor. Use unsalted butter for better control over salt content. Brown sugar adds moisture and rich flavor. The egg binds the mixture. Vanilla extract gives it a lovely aroma. Buttermilk keeps the cakes moist and tender. Don't forget the pineapple slices! They are the star of this dessert. Reserve the juice, as it adds extra flavor. Maraschino cherries are great for decoration. Lastly, use cooking spray or butter to grease the muffin tin. This step ensures easy removal after baking. Having everything ready will make your baking process smooth and fun. You will love how these ingredients come together to create a delicious treat! If you want to know how to put these ingredients to work, check out the Full Recipe for all the steps. - Preheat oven to 350°F (175°C). - Grease muffin tin with cooking spray or butter. - In a bowl, mix flour, baking powder, baking soda, and salt. - In another bowl, cream the butter and brown sugar together. - Add the egg and vanilla, mixing until well blended. - Gradually add the dry mix to the wet mix, alternating with buttermilk. - Start and end with the dry mix. - Spoon pineapple juice into each muffin cup. - Add a pineapple slice and a cherry to each cup. - Fill each cup with batter, about three-quarters full. - Bake for 18-20 minutes until a toothpick comes out clean. - Let the cakes cool in the tin for 5 minutes. - Invert the tin onto a wire rack to release the cakes. For the full recipe, check the instructions above. Enjoy these tasty treats! To make your mini cakes fluffy, avoid overmixing the batter. Mix just until everything comes together. This keeps your cakes light and airy. Also, watch your bake time. I find that 18 to 20 minutes is just right. Check them with a toothpick to ensure they bake perfectly. Serve your mini cakes warm. Top them with a dollop of whipped cream for a special touch. Fresh pineapple slices make a lovely garnish. They add color and a burst of flavor. Arrange the cakes nicely on a platter. This will impress your guests and make the dessert look fun! If your cakes stick to the tin, don’t worry! Use a butter knife to gently loosen the edges first. Then, flip the tin upside down and tap it lightly. For dense cakes, check your mixing. Overmixing can cause this issue. Always mix just enough for a light texture. {{image_4}} You can switch up the fruit in mini pineapple upside down cakes. Try using peaches or cherries. These fruits also look great and taste sweet. You can make a cherry upside down cake with maraschino cherries on top. They add a pop of color and flavor. Another idea is to use different fruit juices. For example, orange juice can add a nice twist. Just substitute some of the reserved pineapple juice for your choice of fruit juice. If you need gluten-free options, you can use a gluten-free flour blend. This will work well in the recipe. It keeps the texture light and fluffy. For those who are vegan, try using a flax egg instead of a regular egg. For the butter, you can use coconut oil or a vegan butter substitute. These changes will keep your mini cakes soft and tasty while meeting dietary needs. Adding spices can elevate your mini cakes. Cinnamon or nutmeg can bring warmth and depth. Just a pinch of either will make a big difference. You might also want to infuse the batter with coconut flavor. Use coconut milk instead of buttermilk for a tropical twist. This small change can turn your cakes into a delightful treat that surprises your taste buds. For the full recipe, check out the recipe section above! Enjoy experimenting with these variations to make your mini pineapple upside down cakes even more special. To keep your mini cakes fresh, place them in an airtight container. This helps prevent them from drying out. Line the container with parchment paper to absorb moisture. I recommend storing them in the fridge if you don’t eat them right away. They will stay fresh for up to 3 days in the refrigerator. If you want to keep them longer, freezing is a great option. To freeze mini pineapple upside down cakes, let them cool completely first. Wrap each cake in plastic wrap to protect them. Then, place them in a freezer-safe bag or container. This way, they won’t get freezer burn. You can freeze them for up to 3 months. When you're ready to enjoy your cakes, remove them from the freezer. Thaw them in the fridge overnight for the best results. You can also let them sit at room temperature for a few hours. Either way works well, and your mini cakes will taste just as good! To make mini pineapple upside down cakes, gather your ingredients first. You will need flour, sugar, butter, egg, vanilla, buttermilk, baking powder, baking soda, salt, pineapple slices, and cherries. Start by mixing the dry ingredients in one bowl. In another bowl, cream butter and brown sugar until fluffy. Add the egg and vanilla, then mix. Alternate adding the dry mix and buttermilk. In each muffin cup, place pineapple juice, a slice of pineapple, and a cherry. Fill with batter and bake. You can find the full recipe above. Yes, you can use fresh pineapple. It can add a nice, bright flavor. Slice the fresh pineapple into rings. Make sure to remove the tough core. Use the fresh slices in place of canned ones. They work great and look lovely in the cakes. You can store mini cakes in the fridge for about 4 days. Make sure to place them in an airtight container. This keeps them fresh and moist. If you want to enjoy them longer, consider freezing them. To reheat leftover mini cakes, preheat your oven to 350°F (175°C). Place the cakes on a baking sheet. Cover them loosely with foil to keep them moist. Heat for about 10 minutes or until warm. You can also use a microwave, but this may make them a bit soggy. Yes, you can double the recipe with ease. Just double all the ingredients listed. You may need to bake in batches, depending on your oven size. Enjoy making more of these tasty treats! These mini pineapple upside-down cakes are simple and fun to make. We reviewed ingredients, tools, and each step to bake them perfectly. Remember, don't overmix for a light texture and adjust bake time for the best results. Feel free to experiment with different fruits and flavors. Store your cakes properly to keep them fresh. Enjoy making these treats, sharing them with friends or family, and savoring every bite!

Mini Pineapple Upside Down Cakes

Indulge your sweet tooth with these Mini Pineapple Upside Down Cakes! This delightful treat is easy to whip up and perfect for any occasion. Using just a muffin tin and simple ingredients, you can create adorable mini cakes topped with juicy pineapple and cherries. Explore unique variations and handy baking tips to make it your own. Ready to start baking? Click through for the full recipe and discover your new favorite dessert!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1 cup packed brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup buttermilk

1 can (8 oz) pineapple slices in juice, drained (reserving juice)

Maraschino cherries, for garnish

Cooking spray or additional butter for greasing the muffin tin

Instructions
 

Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with cooking spray or softened butter to ensure easy removal of the cakes.

    In a small mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this dry mixture aside.

      In a large mixing bowl, use an electric mixer to cream the softened butter and packed brown sugar together. Beat on medium speed until the mixture is light and fluffy, about 3-4 minutes.

        Add the large egg and pure vanilla extract to the butter and sugar mixture. Beat until the ingredients are well combined and fully incorporated.

          Gradually incorporate the dry ingredients into the wet mixture, alternating with the buttermilk. Start and end with the dry mixture (flour, then buttermilk, then flour). Mix until just combined; be careful not to overmix, as this can lead to dense cakes.

            Spoon approximately one tablespoon of the reserved pineapple juice into the bottom of each muffin cup, allowing it to settle. Gently place one pineapple slice in each cup, followed by a maraschino cherry positioned in the center of each pineapple slice.

              Carefully divide the prepared cake batter evenly among the muffin cups, filling each about 3/4 full to allow for rising.

                Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

                  After baking, let the mini cakes cool in the muffin tin for about 5 minutes. Then, gently invert the tin onto a wire rack to release the cakes and allow them to cool completely.

                    Allow the mini cakes to cool slightly before transferring them to a serving plate, ready to be enjoyed.

                      Prep Time: 15 min | Total Time: 40 min | Servings: 12

                        - Presentation Tips: Serve these delightful mini cakes warm, topped with a dollop of freshly whipped cream. For an elegant touch, add small slices of fresh pineapple around the cakes. Arrange them beautifully on a decorative platter for an eye-catching display that will impress your guests!