These Mini Pineapple Upside Down Cakes are a fun, tropical take on the classic pineapple upside-down cake. They’re quick to make, beautiful to look at, and incredibly delicious. Perfect for a last-minute treat or for serving guests, these mini cakes are simple to assemble but pack a punch of flavor with pineapple, maraschino cherries, and a warm, gooey glaze of brown sugar and butter. This recipe uses a jumbo muffin tin to give each cake a perfect round shape, making them ideal for individual servings.

Full Recipe:

Ingredients

• 2 cans Pineapple slices (20 ounces each)

• 1/3 cup Butter, melted

• 2/3 cup Brown sugar

• Maraschino cherries, cut in half

• 1 box Yellow cake mix (or homemade if preferred)

Directions

1. Preheat the oven to 350°F (175°C).
   Grease the jumbo muffin tin with non-stick spray.

2. Prepare the Pineapple and Glaze:
   Drain the pineapple slices and reserve the juice. In each muffin tin cup, add a spoonful of melted butter and brown sugar. Place a pineapple slice in each cup, with a maraschino cherry half in the center.

3. Prepare the Cake Batter:
   Prepare the cake mix according to the package instructions, but substitute the water with the reserved pineapple juice. Fill each muffin cup with 1/4 to 1/3 cup of cake batter.

4. Bake:
   Bake for 20–25 minutes or until a toothpick comes out clean from the cake. Let the cakes cool in the pan for 5 minutes, then invert them onto a cookie sheet.

5. Serve and Enjoy:
   Let the mini cakes cool slightly, and serve warm for a delicious tropical dessert!

Estimated Nutritional Value (per serving):

• Calories: 250-300 kcal

• Carbohydrates: 35-40g

• Protein: 2-3g

• Fat: 12-15g

  • Saturated Fat: 6-8g

• Cholesterol: 40-60mg

• Sodium: 150-250mg

• Potassium: 150-200mg

• Fiber: 1g

• Sugar: 25-30g

• Vitamin A: 250-350 IU

• Vitamin C: 5-10mg

• Calcium: 40-60mg

• Iron: 1mg

These values are based on the ingredients listed, including butter, cake mix, pineapple, and maraschino cherries. Adjustments to the amount of sugar or butter used could reduce calories and fat.

Why You’ll Love Mini Pineapple Upside Down Cakes

Here’s why these Mini Pineapple Upside Down Cakes are bound to become your new favorite dessert:

1. Individual Servings: Making individual-sized cakes means you get the perfect portion every time. These mini cakes are perfect for a gathering, picnic, or party, where guests can enjoy their own mini cake without having to share. Plus, they look cute and elegant!

2. Quick and Easy: While traditional pineapple upside-down cake often involves baking in a large pan and carefully inverting it, these mini cakes are much simpler. You don’t need to worry about flipping the entire cake or dealing with sticky messes. Just bake them in a jumbo muffin tin, let them cool slightly, and invert for a beautiful result.

3. Tropical Flavors: The combination of pineapple, maraschino cherries, and the sweet brown sugar glaze brings a touch of the tropics to your dessert table. It’s the perfect way to add a burst of flavor and color to any occasion.

4. Perfect for All Occasions: Whether you’re making a casual weeknight treat or serving something special to guests, these mini cakes are perfect. They’re great for everything from casual get-togethers to fancy dinners, and they’re easy enough to make for a quick dessert at home.

5. Versatile: While this recipe calls for a yellow cake mix, you can easily swap it out for your favorite homemade cake recipe if preferred. This means you can customize the recipe to match your tastes, whether you want to use vanilla cake, spice cake, or even a gluten-free option.

How to Make Mini Pineapple Upside Down Cakes

This recipe is not only delicious but also simple to make. Here’s how you can prepare these Mini Pineapple Upside Down Cakes in just a few steps:

Step 1: Prepare the Pineapple and Glaze

Start by preheating your oven to 350°F (175°C). While the oven heats up, grease a jumbo muffin tin with non-stick spray to prevent the cakes from sticking. The key to a good upside-down cake is the glaze, which is created by combining butter and brown sugar.

• Drain the pineapple slices from the two cans, reserving the juice. The pineapple slices will serve as the base of each mini cake, and the juice will be used later to add extra flavor to the cake batter.

• In each muffin cup, add a spoonful of melted butter and brown sugar. This mixture will melt as the cakes bake, creating the signature caramelized glaze. The butter and brown sugar create the gooey, sweet coating that makes the upside-down cake so irresistible.

• Place one pineapple slice in the center of each muffin cup, then add half a maraschino cherry in the middle of the pineapple slice.

Step 2: Prepare the Cake Batter

Next, prepare the cake batter. You can use a yellow cake mix for convenience, but you can certainly make it from scratch if you prefer a homemade option.

• Prepare the cake mix according to the instructions on the package, but substitute the water with the reserved pineapple juice. This will infuse the cake batter with a lovely pineapple flavor, complementing the caramelized pineapple and brown sugar glaze.

• Mix the batter until it’s smooth, ensuring all ingredients are well incorporated.

Step 3: Assemble the Mini Cakes

Now, it’s time to assemble the mini cakes. Scoop the batter into each muffin cup, filling them with 1/4 to 1/3 cup of cake batter. Be sure to spread the batter evenly, covering the pineapple and maraschino cherry completely.

Step 4: Bake the Mini Cakes

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The edges should be golden brown, and the cakes should feel firm to the touch.

Once the cakes are baked, let them cool in the pan for about 5 minutes. This brief cooling period allows the glaze to firm up slightly, making it easier to invert the cakes.

Step 5: Invert and Serve

After allowing the cakes to cool in the tin for a few minutes, it’s time to invert the cakes. Place a cookie sheet or a flat surface over the top of the muffin tin, then carefully flip the tin. The mini cakes should easily slide out, revealing the beautiful caramelized pineapple on top.

Serve the mini cakes warm for the best experience. If desired, you can garnish them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. These mini cakes are perfect on their own or paired with your favorite creamy topping.

Serving Suggestions for Mini Pineapple Upside Down Cakes

These Mini Pineapple Upside Down Cakes are delicious on their own, but they can also be served with a variety of toppings and sides:

1. Vanilla Ice Cream: Serve the cakes with a scoop of vanilla ice cream for a classic combination of warm cake and cold, creamy ice cream.

2. Whipped Cream: Top each mini cake with a dollop of fresh whipped cream to add a light, fluffy texture that balances the sweetness of the cake.

3. Coconut Whipped Cream: For a dairy-free option, use coconut whipped cream to bring a tropical flair to the dessert.

4. Fresh Fruit: Add a side of fresh fruit, like berries or sliced bananas, to add a refreshing contrast to the richness of the mini cakes.

Conclusion: A Tropical, Fun, and Easy Dessert

Mini Pineapple Upside Down Cakes are a fun and tropical twist on the classic dessert that are perfect for any occasion. With a caramelized pineapple topping, a sweet and moist cake, and a tropical flair, they are sure to become a favorite for both kids and adults. Whether you’re serving them at a family dinner, a party, or just for a weekend treat, these mini cakes are sure to bring joy to anyone who enjoys a sweet, fruity dessert.

Try this easy-to-make, beautiful dessert today and treat yourself to a tropical escape with every bite!