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Mini Pineapple Upside Down Cakes

Mini Pineapple Upside Down Cakes: individual cakes made from scratch in a cupcake pan with traditional pineapples, and cherries.mini pineapple upside down cakes

These mini pineapple upside down cakes, have all the goodness of regular pineapple upside down cake, but in adorable individual size!  Everything is cutter when it’s mini, right?! 

mini pineapple upside down cake recipe

We made these individual pineapple upside down cakes as part of our Moana dinner and movie night -see all the details here.  They were the perfect addition to our island inspired menu, and the individual mini size was perfect!

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individual pineapple upside down cakes

I love pineapple upside down cake, but this sweet treat it isn’t something I grew up with. This is actually my mother-in-law’s recipe, but I’ve given them a slight makeover by making the mini form of the classic dessert. I’ve made these mini desserts by baking them in a muffin cup pan. She’s been making this cake for years. It’s tested and true, and definitely a family favourite. Along with making it mini, I’ve also served it with whipped cream. It is really the perfect combination, because the cake itself is quite dense, so the light airy whipped cream is the perfect contrast. They’re so good, and so mini, you might even need two. 😉

mini pineapple upside down cupcakes
I made these mini versions in a cupcake pan, so they’re easy to make at home, without needing to buy a special pan to create them. Once you turn them upside down to serve they look so cute with the pineapple and the best part -the little red cherry!

individual pineapple upside down cakes from scratch

Yield: 24

Mini Pineapple Upside Down Cakes

mini pineapple upside down cake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 cup butter
  • 1 1/2 cup white sugar
  • 1/2 cup sour cream
  • 6 eggs
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 12 pineapple rings (1 1/2 cans 398 mL)
  • 12 maraschino cherries
  • 4 tbsp butter
  • 2 tbsp brown sugar

Instructions

  1. In the large bowl of a stand mixer,or in a large mixing bowl with an electric mixer, or by hand, cream 1 cup of room temperature butter and sugar together.
  2. Add in the sour cream, eggs, and vanilla and fully combine at medium speed.
  3. In another separate bowl combine the dry ingredients, the flour, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients in the stand mixer and combine at a low speed to create the cake batter. Set aside.
    In a small pot, melt 4 tbsp of butter with 2 tbsp brown sugar over medium heat.
  5. Spray 2 regular muffin tins with non stick spray to make 24 mini cakes. Add about 1/2 tsp of the melted butter and brown sugar mix to the bottom of each muffin tin.
  6. Cut 12 canned pineapple rings in half, and then make several slits 3/4 of the way through each pineapple piece, on the outside. Cut 12 maraschino cherries in half. In each cupcake spot, on top of the butter and brown sugar mixture add 1/2 of the pineapple ring, using your fingers to make it form a circle. Add 1/2 a maraschino cherry to the centre of each one in the bottom of each cup. Add the batter on top of the pineapple slices, evenly divided between the 24.
  7. Bake the mini pineapple upside down cakes at 325 degrees for about 20 minutes, until a toothpick inserted in the middle comes out clean, and the middle springs back when you push it down with your finger.
  8. Turn the mini pineapple upside down cakes out onto a cooling rack to cool. When cool, remove from the wire rack and store in an airtight container. Serve them with whipped cream.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 248Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 75mgSodium: 186mgCarbohydrates: 34gFiber: 2gSugar: 23gProtein: 3g
how to make mini pineapple upside down cake

Larger Size

These are quite mini when made in regular size muffin tins. Want to make them slightly larger but still serve everyone their own personal cake? Try making them in a jumbo muffin tin. If making ina. jumbo muffin pan be sure to adjust the timing to cook slightly longer.

Substitute The Pineapple

These mini pineapple cakes are best made with canned pineapple rings. Can you use crushed pineapple or pineapple tidbits in this recipe? I would not use crushed pineapple in this recipe. You could use a can of pineapple chunks or tidbits in this recipe in a pinch, just arrange them to cover the bottom of the cupcake tin.

You can try substituting fresh pineapple for this recipe, but canned may be sweeter. Be sure to cut the pieces so that they aren’t overly thick, you want them to be the size of regular canned pineapple rings.

These are sure to become one of your favorite recipes. With these individual mini pineapple upside-down cakes to enjoy, life really is a party!


This recipe was part of our Mona Disney Princess Dinner and Movie Night -check out all the details about the whole party here

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Yield: 24

Mini Pineapple Upside Down Cakes

mini pineapple upside down cake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 cup butter
  • 1 1/2 cup white sugar
  • 1/2 cup sour cream
  • 6 eggs
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 12 pineapple rings (1 1/2 cans 398 mL)
  • 12 maraschino cherries
  • 4 tbsp butter
  • 2 tbsp brown sugar

Instructions

  1. In the large bowl of a stand mixer,or in a large mixing bowl with an electric mixer, or by hand, cream 1 cup of room temperature butter and sugar together.
  2. Add in the sour cream, eggs, and vanilla and fully combine at medium speed.
  3. In another separate bowl combine the dry ingredients, the flour, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients in the stand mixer and combine at a low speed to create the cake batter. Set aside.
    In a small pot, melt 4 tbsp of butter with 2 tbsp brown sugar over medium heat.
  5. Spray 2 regular muffin tins with non stick spray to make 24 mini cakes. Add about 1/2 tsp of the melted butter and brown sugar mix to the bottom of each muffin tin.
  6. Cut 12 canned pineapple rings in half, and then make several slits 3/4 of the way through each pineapple piece, on the outside. Cut 12 maraschino cherries in half. In each cupcake spot, on top of the butter and brown sugar mixture add 1/2 of the pineapple ring, using your fingers to make it form a circle. Add 1/2 a maraschino cherry to the centre of each one in the bottom of each cup. Add the batter on top of the pineapple slices, evenly divided between the 24.
  7. Bake the mini pineapple upside down cakes at 325 degrees for about 20 minutes, until a toothpick inserted in the middle comes out clean, and the middle springs back when you push it down with your finger.
  8. Turn the mini pineapple upside down cakes out onto a cooling rack to cool. When cool, remove from the wire rack and store in an airtight container. Serve them with whipped cream.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 248Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 75mgSodium: 186mgCarbohydrates: 34gFiber: 2gSugar: 23gProtein: 3g

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