There’s something so nostalgic about pineapple upside down cake. That glossy caramelized brown sugar, the sweet pineapple ring, and the bright red cherry in the center — it’s the kind of dessert that instantly feels cheerful.
These mini pineapple upside down cakes take that classic flavor and turn it into perfectly portioned, individual treats. They’re simple to make using a boxed cake mix, which means you get all the charm of the traditional dessert without the extra stress.
Perfect for parties, baby showers, summer gatherings, or when you just want something fun and tropical, these mini cakes bake up beautifully in a jumbo muffin pan and flip out with that signature golden topping.
If you love easy desserts that look impressive but don’t require complicated steps, this recipe is for you.
Yield: 6 Mini Cakes
Equipment:
Jumbo Muffin Pan
Prep Time: 10 minutes
Bake Time: 25 minutes
Idle Time: 25 minutes
Ingredients:
- 1 box yellow cake mix
- 3 eggs
- ⅓ cup + ¼ cup unsalted butter, softened
- 1 cup water
- 6 pineapple round slices
- ½ cup brown sugar
- Topping
- Whipped Cream
- 6 Maraschino Cherries
Directions:
- Preheat the oven based on the directions on your box mix. Then add the yellow cake mix to a bowl along with the 3 eggs and ⅓ cup of the softened butter. 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 until the two ingredients are combined.
- Take the muffin pan and in the bottom of each well, place a large tablespoonful of the butter mixture.
- On top of that, place each pineapple round slice.
- Now take a large cookie scoop and fill each muffin well ¾ way full.
- Bake in the oven for 20-25 minutes or until a toothpick inserted comes out clean.
- Once the mini pineapple upside down cakes are done, let cool completely. Flip the muffin pan onto a clean surface covered with parchment paper and gently tap the bottom of the pan to release the cakes.
- Place a dollop of whipped cream in the center of each mini cake where the pineapple round hole is and then top with a maraschino cherry.
- Serve and enjoy!
Yes! While yellow cake mix gives the classic flavor, you can use vanilla, butter cake, or even pineapple cake mix for extra tropical flavor. Just follow the box instructions for baking temperature and time.
You can, but the pineapple slices will need to be trimmed to fit. Baking time may also be slightly shorter (around 18–22 minutes), so keep an eye on them and check with a toothpick.
No. They’re traditional and add a pop of color, but you can leave them out or replace them with fresh berries if preferred.
Make sure you add enough of the butter and brown sugar mixture to the bottom of each well. Let the cakes cool completely before flipping, and gently tap the pan to release them. Using parchment paper underneath helps catch any caramel drips.
Yes! You can bake them up to 24 hours in advance. Store them covered at room temperature. Add whipped cream and cherries just before serving for the best presentation.
