Mini pineapple upside down cakes offer the same rich flavors and moist texture as a traditional pineapple upside down cake, but in a convenient, single-serving size.
Each mini cake is topped with a golden slice of pineapple and a bright maraschino cherry, baked to perfection with a buttery brown sugar glaze.

The sweet and tangy pineapple, caramelized to perfection, pairs beautifully with the rich, buttery cake base. Each bite offers a burst of tropical sweetness, complemented by the subtle warmth of brown sugar and the bright flavor of the pineapple.
These adorable individual cakes are perfect for parties, family gatherings, or whenever you crave a sweet treat.

Ingredients:
- 1 box yellow cake mix
- 3 eggs
- ⅓ cup + ¼ cup unsalted butter, softened
- 1 cup water
- 6 pineapple slices
- ½ cup light brown sugar
- Topping
- Whipped Cream
- 6 Maraschino Cherries

You can make six mini upside-down pineapple cakes with this recipe.
Directions:
Pre-heat oven based on the directions on your box mix.
Then add the boxed cake mix to a bowl along with the 3 eggs and ⅓ cup of the softened butter into a large mixing bowl. Blend the ingredients until combined and a thick batter forms.
Now add in the water and slowly mix into the batter until smooth and thin. Set aside.



In a smaller bowl, melt the ¼ cup of butter in the microwave. Then add in the brown sugar and stir together with the melted butter until the two ingredients are combined.


In the bottom of each muffin tin, place a large tablespoonful of the brown sugar mixture. On top of that, place each of the pineapple rings.


Now take a large cookie scoop and fill each muffin well ¾ way full of cake batter.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean and the little cakes are golden brown.

Once the mini pineapple upside down cakes are done, allow the mini cakes to cool in the pan for about 10 minutes.
Flip the muffin pan onto a clean surface covered with parchment paper and gently tap the bottom of the pan to release the cakes.

Serve the mini pineapple upside down cakes warm or at room temperature. They can be enjoyed on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.

FAQs
Can you freeze mini pineapple upside down cakes?
Yes, you can freeze mini pineapple upside down cakes to enjoy later. To freeze, wrap each cooled cake tightly in plastic wrap and place them in a resealable freezer bag, removing as much air as possible. When ready to eat, thaw the cakes in the refrigerator overnight or at room temperature for a few hours, and optionally reheat them in the oven. This method will keep the cakes fresh for up to 3 months.
What size are mini cakes?
Mini cakes are typically smaller than regular-sized cakes, often about half or one-third the size. In the case of mini pineapple upside down cakes, they are typically made in a jumbo muffin tin, resulting in individual servings that are smaller and more bite-sized compared to a full-sized cake.

Can you use fresh pineapple or canned pineapple for mini pineapple upside-down cakes?
You can use either fresh pineapple or canned pineapple, depending on your preference and availability.
Using fresh pineapple provides a vibrant, juicy flavor that can elevate the taste of the mini pineapple cakes. Canned pineapple is a convenient option that is readily available year-round. Make sure to drain the pineapple juice well before placing it in the muffin cups to prevent excess moisture in the cakes.
Both fresh and canned pineapple will caramelize beautifully during baking, imparting a sweet and tangy flavor to the cakes. Ultimately, the choice between fresh and canned pineapple comes down to personal preference and convenience.

More Recipes to Try:
- Pineapple Cupcakes
- Mini Pineapple Cheesecakes
- More Mini Desserts to Try
- Best Fourth of July Desserts
- 4th of July Appetizers
- Italian Recipes
- Mexican Recipes


Mini Pineapple Upside Down Cakes Recipe
Indulge in the tropical flavors of our Mini Pineapple Upside Down Cakes! Each bite is a burst of sweetness, featuring caramelized pineapple, juicy cherries, and moist cake. These irresistible mini delights and bring a taste of paradise to your dessert table.
Ingredients
- 1 box yellow cake mix
- 3 eggs
- ⅓ cup + ¼ cup unsalted butter, softened
- 1 cup water
- 6 pineapple slices
- ½ cup light brown sugar
- Topping
- Whipped Cream
- 6 Maraschino Cherries
Instructions
Pre-heat oven based on the directions on your box mix.
Then add the boxed cake mix to a bowl along with the 3 eggs and ⅓ cup of the softened butter into a large mixing bowl. Blend the ingredients until combined and a thick batter forms.
Now add in the water and slowly mix into the batter until smooth and thin. Set aside.
In a smaller bowl, melt the ¼ cup of butter in the microwave. Then add in the brown sugar and stir together with the melted butter until the two ingredients are combined.
In the bottom of each muffin tin, place a large tablespoonful of the brown sugar mixture. On top of that, place each of the pineapple rings.
Now take a large cookie scoop and fill each muffin well ¾ way full of cake batter.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean and the little cakes are golden brown.
Once the mini pineapple upside down cakes are done, allow the mini cakes to cool in the pan for about 10 minutes.
Flip the muffin pan onto a clean surface covered with parchment paper and gently tap the bottom of the pan to release the cakes.
Serve the mini pineapple upside down cakes warm or at room temperature. They can be enjoyed on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.