Mini Pineapple Upside-Down

These mini pineapple upside-down cakes are a delightful way to bring a classic dessert into perfectly sized individual servings. They combine a caramelized pineapple and cherry topping with a tender, fluffy cake base that carries a subtle hint of rum and pineapple juice, making each bite moist and flavorful.

I first made these on a whim for a weekend family gathering and they quickly became a favorite. The balance of sweet pineapple and the subtle warming notes of rum really elevate the simple cake.

Ingredients

• Four large eggs: at room temperature to ensure a smooth batter and even baking
• Granulated and dark brown sugar: for balanced sweetness and deep caramel notes
• Pineapple juice: adds natural fruit flavor and moisture, fresh juice or a good quality tin works best
• Rum or pure vanilla extract: enhances the tropical profile with warmth and complexity
• All purpose flour: forming the soft structure of the cake, choose a fresh bag for best rise
• Baking powder: to give the cake its light texture
• Cinnamon: brings gentle warmth that pairs beautifully with pineapple
• Salt: to balance sweetness and enhance overall flavor
• Cornstarch: keeps the cake tender by softening the flour’s proteins
• Unsalted butter: for richness and to help create a moist crumb
• Dark brown sugar: with a higher molasses content for the topping’s deep caramel flavor
• Pineapple rings: for that classic upside-down look and juicy sweetness, fresh or canned without added syrup works well
• Maraschino cherries: add a pop of color and traditional flair to the topping

Instructions

Preheat and Prepare The Tin:

Preheat your oven to 350 degrees Fahrenheit. Generously spray a jumbo 12-mold muffin tin with non-stick cooking spray to help release the cakes easily once baked.

Mix The Wet Ingredients:

In a large mixing bowl, crack in the eggs and whisk thoroughly until smooth. Add the granulated sugar, a portion of the brown sugar, and the rum or vanilla extract. Beat until well combined. Stir in the pineapple juice and set this mixture aside.

Combine The Dry Ingredients:

Sift together the all purpose flour, baking powder, cinnamon, salt, and cornstarch in a separate bowl. This ensures even distribution and prevents lumps.

Fold Dry Ingredients Into Wet:

Gradually add the dry ingredients into the wet mixture, whisking gently until just combined. Be careful not to overmix because that can make the cake tough. Set the batter aside while you prepare the topping.

Make The Topping:

In a small saucepan, melt the butter with the remaining dark brown sugar, rum or vanilla, and salt over medium heat. Stir constantly until the sugar dissolves and the mixture thickens slightly to a syrupy consistency. Remove from heat.

Assemble Mini Cakes:

Divide the topping evenly among the muffin cups, just enough to cover the bottom. Place a pineapple ring over the syrup in each cup and top each ring with a maraschino cherry in the center.

Add The Batter:

Spoon the batter evenly over each pineapple and cherry topped mold filling about two-thirds full. Smooth the tops gently with the back of the spoon.

Bake And Cool:

Place the muffin tin in the oven and bake for around 25 minutes or until a toothpick inserted comes out clean and the cakes have risen. Let them cool in the tin for about 10 minutes before carefully flipping each out onto a wire rack to cool completely with the pineapple side facing up.

I love the simple indulgence of caramelized pineapple rings melting into the tender cake. As a child, my family served pineapple upside-down cake at every special occasion. These mini versions bring back those memories in the most charming way and they never fail to impress guests.

Storage Tips

Store leftover cakes in an airtight container at room temperature for up to two days to keep the topping glossy and the cake moist. For longer storage refrigerate them wrapped well to avoid drying. Bring to room temperature before serving for best flavor and texture.

Ingredient Swaps

You can replace rum with pure vanilla extract to keep it alcohol free without losing aroma. Try fresh pineapple rings if available but drain them well to prevent sogginess. Brown sugar in the topping can be substituted with coconut sugar for a different caramel flavor.

Serving Ideas

Serve these mini cakes slightly warm alongside a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of toasted coconut or chopped nuts adds an extra tropical crunch. They also pair beautifully with a cup of coffee or tea for afternoon treats.

The look and feel of these cakes bring a little sunshine to any dessert table with their sunny golden hues and jewel-like cherries perched on top. This is the kind of recipe you keep coming back to because it’s reliably delicious and charming every time.

Frequently Asked Recipe Questions

→ What type of pan is best for baking these cakes?

A jumbo muffin tin works best to ensure even baking and perfectly sized individual cakes with caramelized tops.

→ Can I substitute rum in the cake batter?

Yes, pure vanilla extract can be used as a substitute to add a pleasant aromatic touch without alcohol.

→ How can I achieve a light and fluffy cake texture?

Use room-temperature eggs and avoid overmixing the batter once dry ingredients are added to maintain a delicate crumb.

→ What is the purpose of cornstarch in the batter?

Cornstarch helps tenderize the cake crumb, contributing to a soft and moist texture.

→ How do I get the pineapple topping to caramelize nicely?

Using brown sugar and butter in the topping mixture creates a rich caramel that browns beautifully under heat.

→ Can fresh pineapple be used instead of canned rings?

Fresh pineapple slices can be used but may require careful trimming and similar thickness to ensure even cooking and caramelization.