Name: Mini Pineapple Upside Down Cakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons butter, plus extra for greasing ramekins; 2 teaspoons granulated sugar (for ramekins); 8 teaspoons brown sugar; 4 pineapple slices; 1 maraschino cherry; 3 tablespoons butter, softened; 8 teaspoons granulated sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1 large egg; 1/2 cup all-purpose flour; Pinch of salt; 3/4 teaspoon baking powder; 1/3 cup low-fat buttermilk

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Get ready to fall in love with the Mini Pineapple Upside Down Cakes Recipe, a delightful little treat that packs all the charm and flavor of a classic dessert into perfectly sized individual cakes. These beauties are moist, tender, and bursting with caramelized pineapple sweetness, balanced by a hint of almond and vanilla in the batter. Whether you’re baking for two or looking for a special dessert to impress, this recipe is simple, fun, and absolutely irresistible.

Ingredients You’ll Need

A top view of baking ingredients neatly arranged on a white marbled surface. In the center, there is a white bowl with a mound of white flour inside. Around it, clear glass bowls hold light brown sugar, white sugar, red maraschino cherries, and a small amount of honey. A clear measuring cup contains white milk. A whole white egg and a small crystal bowl of salt sit above the flour bowl. To the right, white plates hold two yellow pineapple slices and a piece of pale yellow butter. The arrangement is clean and simple with neutral and bright colors. Photo taken with an iphone --ar 4:5 --v 7

This Mini Pineapple Upside Down Cakes Recipe calls for basic ingredients that you probably have on hand. Each one plays a crucial role in building the perfect cake texture and rich flavor profile, from the buttery caramel topping to the light, fluffy cake beneath.

Butter: Used both for greasing ramekins and in the batter, butter adds richness and helps create that golden, caramelized topping.
Granulated sugar: Sprinkled in the ramekins for a delightful crust and included in the cake batter for sweetness and texture.
Brown sugar: Melts to create the luscious caramel base that coats the pineapple slices beautifully.
Pineapple slices: The star of the show — their natural acidity and sweetness balance the cake wonderfully.
Maraschino cherry: Adds a pop of color and a touch of classic charm right in the center of each cake.
Vanilla and almond extracts: These extracts bring warmth and a subtle nutty note to the batter.
Large egg: Provides structure and moisture to the cake.
All-purpose flour: The foundation of the cake, giving body and crumb.
Salt: Enhances the other flavors and balances sweetness.
Baking powder: Ensures the cakes rise perfectly and stay light and fluffy.
Low-fat buttermilk: Adds tanginess and tenderness to the batter, making every bite melt in your mouth.

How to Make Mini Pineapple Upside Down Cakes Recipe

Step 1: Prepare the Ramekins

Start by preheating your oven to 350° F. Next, grease two 8-ounce ramekins thoroughly with 2 teaspoons of butter. Sprinkle 1 teaspoon of granulated sugar into each ramekin and tilt them around to coat every inch evenly. This sugar-butter coating not only prevents sticking but also creates a sweet, crispy crust that makes flipping the cakes a joy.

Step 2: Make the Pineapple Caramel Topping

In a small skillet over medium-low heat, melt together 8 teaspoons brown sugar and 2 tablespoons of butter. Stir occasionally until the mixture becomes beautifully glossy and smooth. Carefully divide this caramel mixture evenly between the two ramekins. This luscious topping is the secret to the decadent flavor that makes this Mini Pineapple Upside Down Cakes Recipe so special.

Step 3: Arrange the Pineapple and Cherry

Place one whole pineapple ring in the center of each ramekin, then slice the remaining pineapple to fit around the ring until the bottom is completely covered. Nestle a maraschino cherry half in the middle of that ring, curved side up—it’s the iconic finishing touch that makes these cakes instantly recognizable and incredibly charming.

Step 4: Whip Up the Cake Batter

In a medium bowl, beat together 3 tablespoons of softened butter and 8 teaspoons granulated sugar using an electric mixer on medium speed. Mix for about one minute until the texture looks fluffy and smooth. Then, add 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1 large egg, mixing well after each addition. Incorporate 1/2 cup all-purpose flour, a pinch of salt, and 3/4 teaspoon baking powder, beating again until evenly combined. Finish by folding in 1/3 cup low-fat buttermilk, making sure your batter is smooth and tender.

Step 5: Bake and Cool

Divide the batter evenly into the prepared ramekins on top of your pineapple topping, then bake for about 30 minutes. Use a toothpick inserted into the center to check doneness; it should come out clean or with a few moist crumbs. Be careful not to push the toothpick too deep, or it may get wet from the caramel below. Once done, let your Mini Pineapple Upside Down Cakes cool in the ramekins for 10 to 15 minutes before carefully inverting them onto plates for serving.

How to Serve Mini Pineapple Upside Down Cakes Recipe

The image shows a small pineapple upside-down cake placed on a white plate with a white marbled surface underneath. The cake has two layers: the top layer is decorated with a bright yellow pineapple ring and a shiny red cherry in the center, while the bottom layer is a light, fluffy yellow cake with a soft texture. Part of the cake is taken out with a fork, showing the inside crumb. Next to the cake on the plate, there are two extra red cherries. In the background, another similar cake on a white plate and a white cup with dark liquid, likely coffee, are visible but blurred. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a fresh twist by dusting your cakes with a sprinkle of powdered sugar or a drizzle of warmed honey or caramel sauce. A sprig of fresh mint gives a lovely pop of color and a refreshing contrast to the sweetness of the pineapple and caramel.

Side Dishes

Complement these little cakes with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For a tropical vibe, serve alongside fresh berries or a crisp citrus salad to brighten every bite.

Creative Ways to Present

For a charming brunch or dessert table, serve these Mini Pineapple Upside Down Cakes on colorful plates or vintage saucers. You could also try serving them in small glass jars or mini cake stands, letting guests admire the caramelized pineapple before they dig in. It makes the experience even more delightful!

Make Ahead and Storage

Storing Leftovers

Once cooled, cover any leftover cakes tightly with plastic wrap or place them into an airtight container. They’ll stay fresh in the refrigerator for up to 3 days, making it easy to satisfy your sweet tooth at any time.

Freezing

You can freeze these cakes for longer storage. Wrap each cooled cake well in plastic wrap and then foil before placing in the freezer. They’ll keep nicely for up to 2 months. When ready, thaw them in the refrigerator overnight to preserve texture and flavor.

Reheating

To enjoy your Mini Pineapple Upside Down Cakes warm again, gently reheat in a microwave for 20 to 30 seconds or in a low oven (around 300° F) for 10 minutes. This restores their luscious texture without drying them out.

FAQs

Can I use canned pineapple for this recipe?

Absolutely! Canned pineapple rings work perfectly here and are a convenient option. Just make sure to drain them well to avoid extra moisture messing with your caramel topping.

Is it possible to make this recipe dairy-free?

Yes! You can substitute the butter with a dairy-free margarine or coconut oil, and use a plant-based milk with a bit of lemon juice as a buttermilk replacement. This way, you don’t miss out on the rich flavors while keeping it dairy-free.

How do I prevent the cake from sticking when I invert it?

Coating the ramekins thoroughly with butter and granulated sugar is key. Make sure every surface is well-covered. Also, letting the cake cool for 10 to 15 minutes before flipping helps it release easily without breaking.

Can this recipe be scaled up to make a larger cake?

While this Mini Pineapple Upside Down Cakes Recipe is designed for individual servings, you can certainly double or triple ingredients and bake in a larger pan. Adjust baking time accordingly and keep a close eye for doneness.

What if I don’t have ramekins? Can I use muffin tins?

Muffin tins can work in a pinch, but expect a slightly different texture and shape since they’re shallower and wider. Be sure to grease and sugar-coat each cup well to avoid sticking and check baking times as they may bake faster.

Final Thoughts

There’s something so satisfying about crafting these Mini Pineapple Upside Down Cakes Recipe from scratch—each bite feels like a little celebration of sweet, buttery, caramelized goodness. Whether you’re baking for a cozy night in or impressing friends with a charming dessert, this recipe is a true winner. I hope you enjoy making (and devouring) these as much as I do!