Transform a boxed cake mix into these delightful Mini Pineapple Upside Down Cakes. This easy recipe brings all the flavors of the classic dessert into individual-sized treats.
Cake mix recipes like this one and my Coconut Poke Cake are a fabulous choice for entertaining.
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I love mini desserts when I’m feeding a crowd. There’s no slicing involved. Just place these pretty Mini Pineapple Upside Down Cakes on a platter and they’re reading to serve.
This is my version of the recipe that used to be printed on cans of Dole Pineapple and boxes of Betty Crocker cake mix. The bright and sunny color and tropical flavor make them an excellent choice for your Easter dessert menu or a summer BBQ.
And, they’re just so cute! People will definitely take notice when dessert is served.
Table of contents
Ingredient Notes
- Glaze: Butter and light or dark brown sugar
- Pineapple slices: You need a total of 12 canned pineapple slices packed in 100% juice, not heavy syrup. There are 10 slices of pineapple in a 20 ounce can and 4 slices in an 8 ounce can. So, you’ll need one of each size to have enough for this recipe. Refrigerate the extra slices to use for another purpose.
- Cake: A box of yellow cake mix prepared with eggs, oil, and the reserved juice from the canned pineapple. The juice infuses the simple yellow cake with tropical flavor.
- Maraschino cherries: Check the canned fruit aisle for a jar of maraschino cherries.
- Optional for serving: I like to serve these little cakes with whipped cream or a scoop of vanilla ice cream.
How to Make Mini Pineapple Upside Down Cakes
- Make the glaze. Melt the butter in a small saucepan and add the brown sugar, stir to combine then remove the pan from the heat. Divide the mixture between the muffin cups.
- Garnish. Place a pineapple slice in each cup and set a cherry in the center of each pineapple slice.
- Prepare the cake batter. Follow the directions to make the cake batter using some of the reserved pineapple juice, the oil, and eggs and divide the batter evenly among muffin cups.
- Bake. Bake in a preheated 350 degree F oven for 24 to 26 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans for 10 minutes.
- Invert. Run a knife around the edges of the cakes to loosen them from the pan. Place a wire cooling rack over the top of the muffin pan and lift and flip both the rack and muffin pan over together. Set the rack down onto a cookie sheet to invert the cakes onto the rack, then lift and remove the muffin pan. Cool for 15 to 20 minutes before serving.
Valerie’s Tips
Use the correct pans. Be sure to use a nonstick jumbo muffin pans. Pineapple slices are too large to fit in the wells of standard muffin pans. Coat both the bottom and sides of the wells generously with nonstick cooking spray.
Don’t cool in pans too long. Don’t allow the cakes to cool in pans for more than 10 minutes or they may stick when you try to invert them.
Tap to release. If any of the cakes don’t release from the muffin pan, lightly tap the back of the muffin well to help release it.
Use all the glaze. If some of the brown sugar glaze stays behind in the muffin wells, just scoop it out with a butter knife and spread it on to the top of the cakes, around the cherry.
Trim to lay flat. Some of your cakes may be a little wobbly or unstable because the cake dome is too high. Just let them cool then use a serrated knife to trim a bit of cake from the tip of the dome to create a flat surface.
Make-ahead. If making in advance, I recommend serving them within 24 hours for the best texture. See my storage tips below for storing leftovers.
Garnish with whipped cream. Add a swirl of whipped cream to the top of each cake and top them with a second maraschino cherry.
Storage Tips
- Layering: If stacking the cakes in a container for storage, place a layer of parchment paper or wax paper between the layers to prevent the cakes from sticking together.
- Refrigerate: The cakes can be covered and left at room temperature for several hours. But, since these cakes are very moist, they will hold up best if stored in the refrigerator. Consume within 3 days for the best texture.
- Freeze: After allowing them to cool completely, individually wrap each cake tightly in plastic wrap, then place them in a freezer-safe container or resealable plastic bag. They can be stored in the freezer for up to three months. To thaw, transfer the cakes to the refrigerator overnight or let them sit at room temperature for a few hours.
More Easy Desserts for Entertaining
- Easy Cream Puff Dessert
- One Bowl Chocolate Cake
- Easy Cherry Crisp
- Black Russian Cake
- Easy Lemon Bars
- Browse my entire collection of dessert recipes for more ideas!
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Mini Pineapple Upside Down Cakes
Equipment
Ingredients
- ⅓ cup butter
- ¾ cup brown sugar, light or dark
- 12 pineapple slices in 100% juice, from 3 (8-ounce) cans or 2 (20-ounce) cans), drained, juice reserved
- 12 maraschino cherries, blotted dry and stems removed
- 13.25 ounce boxed yellow cake mix, like Betty Crocker Super Moist Yellow Cake Mix
- 1 cup reserved pineapple juice, from canned pineapple
- ⅓ cup vegetable oil
- 3 large eggs
Instructions
- Heat oven to 350 degrees F. Generously coat 12 nonstick jumbo muffin cups with nonstick cooking spray.
- Melt the butter in a small saucepan over LOW heat. Add the brown sugar, stir to combine, then remove the pan from the heat. Spoon and spread about 1 tablespoon (or slightly less) in the bottom of each muffin cup. Place 1 pineapple slice in each cup and press it down lightly to press it against the brown sugar mixture. Set 1 cherry in the center of each pineapple slice.
- In a large bowl, beat the cake mix, 1 cup reserved pineapple juice, the oil, and eggs with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Divide the batter evenly among muffin cups.
- Bake for 24 to 26 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans for 10 minutes.
- Run a knife around the edges of the cakes to loosen them. Place a wire cooling rack over the top of the muffin pan and lift and flip both the rack and muffin pan over together. Set the rack down onto a cookie sheet to invert the cakes onto the rack. Lift and remove the muffin pan. Cool the cakes on the wire rack for an additional 15 to 20 minutes before serving.
- Delicious served warm with a scoop of vanilla ice cream or freshly whipped cream.
- Store covered in the refrigerator for up to 3 days. Moist cakes will mold quickly if stored at room temperature. See freezing instructions in the recipe below.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!This recipe was adapted from Betty Crocker.
Can I freeze them? Loved recipe
I haven’t ever tried to freeze these. It might work okay, but without testing it, it’s hard to say for sure.
Love this! Perfect desert for a gathering.