Mini Pineapple Upside-Down Cakes

Indulge your taste buds with the irresistible charm of Mini Pineapple Upside-Down Cakes, a delightful twist on the classic dessert that promises a burst of tropical flavor in every bite. This recipe takes the traditional upside-down cake to miniature heights, making it perfect for individual servings or a charming addition to any dessert spread.

The magic begins with a luscious caramel base created by melting butter and blending it with rich brown sugar, resulting in a sweet and sticky concoction that will elevate the overall taste experience. This gooey caramel serves as the foundation for the cakes, infusing them with a delectable richness that complements the fruity goodness to come.

To assemble these mini masterpieces, carefully arrange slices of succulent pineapple in each cupcake mold, ensuring that every bite carries the essence of this tropical fruit. The addition of halved cherries adds a vibrant burst of color and a hint of tartness, balancing the sweetness of the caramel and pineapple.

The cake batter, a harmonious blend of flour, eggs, pineapple juice, and vegetable oil, is prepared separately and poured gently over the caramel-coated pineapple slices. This ensures a moist and flavorful cake that encapsulates the essence of a pineapple paradise.

Baked to perfection at 350°F, these mini delights emerge from the oven with a golden hue and a tantalizing aroma that will beckon everyone to the kitchen. A quick toothpick test guarantees that each cake is cooked to perfection, and ready to be released from its mold after a brief cooling period.


– 2 boxes of flour prepared for pineapple cake
– 6 eggs
– 1 cup of vegetable oil
– 2 cups of pineapple juice
– 2 sticks of unsalted butter
– Two cups of brown sugar
– 2 cans of sliced pineapple
– 1 jar of cherries


1. Heat the butter and add the brown sugar until it forms a caramel.
2. Grease cupcake molds with a little oil using a paper towel to prevent sticking.
3. Add a scoop of caramel to each compartment.
4. Arrange pineapple slices in each mold. Cut each slice into 8 parts and place 3 particles in each mold. Cut each cherry in half and place one half in each mold.
5. Preheat the oven to 350°F.
6. Prepare the cake mix: Follow the instructions on the package. Combine the flour, eggs, pineapple juice, and oil. Mix thoroughly with a hand mixer.
7. Fill each mold with the cake mix, filling them up to a third.
8. Bake in the preheated oven for about 20 minutes. Perform the toothpick test to check doneness.
9. Remove from the oven and let them cool for about 10 minutes. Invert the molds to release the cakes. Don’t leave them in the molds for too long to avoid sticking.

Whether served as a sweet ending to a meal or a delightful treat at any celebration, these Mini Pineapple Upside-Down Cakes are sure to captivate with their individual charm and tropical allure. So, embark on a culinary journey and savor the joy of creating and indulging in these bite-sized delights that promise to transport your taste buds to a paradise of flavor.

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