Mini Pineapple Upside Down Cakes

Mini Pineapple Upside Down Cakes

There’s a special kind of magic that happens when butter and brown sugar meet pineapple in a hot oven. It creates a gloriously sticky, amber-hued caramel that feels both nostalgic and utterly decadent. For me, that magic is best captured in these Mini Pineapple Upside Down Cakes. Instead of one large, sometimes tricky-to-serve cake, you get twelve perfect little portions, each with its own glistening, caramelized pineapple ring and jewel-like cherry centre. It’s a recipe I come back to again and again, especially when I want to bake something that feels a bit special without spending all day in the kitchen.

This dessert has a delightful retro charm, reminiscent of school dinner puddings and family gatherings. The history of the Upside-down cake itself is fascinating, becoming popular with the rise of canned pineapple in the early 20th century. Our version honours that tradition but packages it into a modern, individual-sized treat. The sponge is incredibly light and buttery, providing the perfect soft base for the sweet, slightly tangy fruit topping. My kids absolutely devour these every time I make them, often before they’ve even fully cooled.

These mini cakes are wonderful for so many occasions. They work beautifully for an afternoon tea spread, as an elegant dessert for a dinner party, or simply as a weekend baking project with the family. Each person gets their own little cake, so there’s no squabbling over slices, and they look so inviting arranged on a platter.

Recipe Overview

This recipe creates twelve individual fruit cakes with a soft, moist vanilla sponge and a rich, buttery caramelized pineapple topping. The process is straightforward: we first create the simple caramel base directly in a muffin tin, top it with pineapple and a cherry, then pour over a classic sponge batter. I’ve tested this with various sugars, and light soft brown sugar gives the most balanced, buttery caramel flavour without being overly sweet.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Servings: 12 mini cakes
  • Difficulty: Easy

Why You’ll Love These Mini Pineapple Upside Down Cakes

  • Genuine Flavour: Each bite delivers a hit of sweet, sticky caramel that has soaked into a light, buttery vanilla sponge, perfectly balanced by the slight tang of the pineapple. It’s a classic combination for a reason.
  • Ready in Under an Hour: From gathering your ingredients to pulling these golden beauties from the oven, the whole process comes together in about 45 minutes, making it ideal for a last-minute treat.
  • Flexible Recipe: Feel free to swap the pineapple for tinned peach slices in summer or even thinly sliced pears in autumn. A pinch of ground ginger or cinnamon in the sponge adds a lovely warmth. If you enjoy this kind of fruity bake, you might also like my Lemon Crumb Bars Recipe.
  • Great for Gatherings: These individual portions are brilliant for serving at parties, picnics, or family get-togethers. They’re easy to transport and look wonderful on a dessert table.
  • Family Tested: I make this at least once a week – it’s become a family favourite. They always get compliments and disappear from the cooling rack in record time.
Mini Pineapple Upside Down Cakes

Mini Pineapple Upside Down Cakes

⏱️ 25 min prep  •  🍳 25 min cook  •  👥 12 servings


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Ingredients You’ll Need

For this recipe, we’re using simple, accessible ingredients. I find that using canned pineapple rings in juice, rather than syrup, gives you better control over the sweetness. For the sugar, I always reach for Tate & Lyle’s light soft brown sugar; it melts into a beautiful, even caramel. Ensure your butter, eggs, and milk are at room temperature for the best results.

  • For the Topping:
  • 60g unsalted butter, melted
  • 75g light soft brown sugar
  • 1 can (approx. 435g) pineapple rings in juice, drained
  • 12 maraschino cherries
  • For the Cake Batter:
  • 125g unsalted butter, softened
  • 125g caster sugar
  • 2 large free-range eggs
  • 1 tsp vanilla extract
  • 125g plain flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp milk

Marcus’s Tip: After draining the pineapple rings, I always pat them gently with a bit of kitchen paper. This removes any excess moisture and stops the caramel topping from becoming too thin or watery during baking.

How to Make Mini Pineapple Upside Down Cakes

The process here is all about layering. We build the cakes from the top down, starting with the caramel and fruit, then finishing with the light sponge. The magic moment is when you invert them and see the beautiful, glistening tops revealed.

  1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Thoroughly grease a 12-hole standard muffin tin with butter or a non-stick spray. Place the tin on a larger baking tray to catch any potential drips.
  2. Make the Caramel Base: In a small bowl, mix the 60g of melted butter with the 75g of light soft brown sugar until combined. Spoon this mixture evenly between the 12 holes of your muffin tin.
  3. Arrange the Fruit: Cut each pineapple ring in half to create two semi-circles. Place one semi-circle into each muffin cup, curved side down. Pop a maraschino cherry in the centre of each pineapple curve.
  4. Start the Cake Batter: In a large mixing bowl, or the bowl of a stand mixer, cream the 125g of softened butter and 125g of caster sugar together for 3-4 minutes until the mixture is pale, light, and fluffy. You can learn more about this crucial step in this guide to creaming butter and sugar.
  5. Add Eggs and Vanilla: Beat the eggs lightly in a separate jug. Add them to the creamed butter and sugar mixture a little at a time, beating well after each addition to prevent curdling. Once incorporated, stir in the vanilla extract.
  6. Combine Dry Ingredients: Sift the plain flour, baking powder, and salt into a separate bowl and give it a quick whisk to combine.
  7. Finish the Batter: Add half of the dry ingredients to the wet mixture and gently fold them in with a spatula. Add the 2 tablespoons of milk, fold again, and then add the remaining dry ingredients. What works best for me is to mix only until the last streaks of flour disappear. Over-mixing can make the sponge tough.
  8. Fill and Bake: Carefully spoon the cake batter evenly over the pineapple in each muffin cup. The batter should fill them about two-thirds of the way. Smooth the tops gently.
  9. Bake the Cakes: Bake in the preheated oven for 20-25 minutes. The cakes are done when they are golden brown, springy to the touch, and a skewer inserted into the centre of a sponge comes out clean.
  10. Cool and Invert: Remove the tin from the oven and let it stand on a wire rack for exactly 5 minutes. Don’t leave it any longer! Place the wire rack on top of the muffin tin, and carefully but confidently, flip the whole thing over. The cakes should drop out onto the rack. If any pineapple sticks, gently ease it out with a small knife and place it back on its cake.

Tips From My Kitchen

  • Temperature Control: For a light, airy sponge, your ingredients must be at room temperature. Cold eggs or butter don’t combine as well, which can result in a dense cake. I take mine out of the fridge about an hour before I start baking.
  • The Secret Step: I learned that the 5-minute cooling time before inverting is non-negotiable. If you turn them out too soon, they are too fragile and might break. If you wait too long, the caramel will set hard in the tin and refuse to budge. Set a timer!
  • Make-Ahead: While the cakes are best fresh, you can prepare the batter up to 4 hours in advance. Cover it and keep it in the fridge. Just let it sit on the counter for 20 minutes to take the chill off before spooning it into the prepared tin.
  • Storage: Once completely cool, store the cakes in a single layer in an airtight container at room temperature. They will keep well for up to 3 days. They also freeze brilliantly for up to 2 months.

Equipment You’ll Need

  • Stand mixer or electric hand mixer
  • 12-hole standard muffin tin
  • A large baking tray (to place under the muffin tin)
  • Mixing bowls and a spatula
  • Wire cooling rack

Common Mistakes to Avoid

  • Overfilling the Muffin Cups: It’s tempting to use up all the batter, but only fill each cup about two-thirds full. The baking powder gives the sponge a good rise, and overfilling will cause them to spill over, creating a messy, uneven shape.
  • Wrong Temperature: Sticking to the 180°C (160°C fan) temperature is important. If the oven is too hot, the caramel base can catch and burn before the centre of the sponge is fully cooked.
  • Skipping the Rest Time: As mentioned in my tips, that 5-minute rest is crucial. It allows the cakes to set just enough to hold their shape, while the caramel is still molten enough to release cleanly from the tin.

What to Serve With Mini Pineapple Upside Down Cakes

These little cakes are delicious on their own, still slightly warm from the oven. However, if you want to elevate them into a truly splendid dessert, here are a few ideas that work wonderfully.

  • Clotted Cream or Vanilla Ice Cream: A generous dollop of thick clotted cream or a scoop of good quality vanilla bean ice cream melts slightly onto the warm cake, and the creaminess is a fantastic contrast to the sweet caramel.
  • Simple Pouring Cream: For a more traditional British pudding experience, a jug of single or double cream, unwhipped, is a simple but perfect accompaniment.
  • Tea or Coffee: These are a natural partner for a strong cup of English breakfast tea or a freshly brewed coffee for a delightful afternoon treat. For something a bit stickier and equally delicious with a cuppa, try my Maple Pecan Sticky Buns Recipe.

Frequently Asked Questions

Can I make this ahead of time?
Yes, absolutely. You can bake them a day in advance and store them in an airtight container at room temperature. I recommend gently warming them for 10-15 seconds in the microwave or for a few minutes in a low oven before serving to soften the caramel and bring them back to their best.

Why did my caramel stick to the bottom of the pan?
This is the most common issue, and it’s almost always because the cakes were left to cool in the tin for too long. After about 5-10 minutes, the sugar in the caramel begins to harden and acts like glue. If this happens, don’t panic! You can place the base of the muffin tin in a shallow tray of very hot water for 30-60 seconds. This should warm the caramel just enough to release the cakes.

How do I store leftovers?
Store any leftover cakes in a single layer in an airtight container at room temperature for up to 3 days. I don’t recommend refrigerating them, as it can make the sponge dry and dense. Let them come to room temperature or warm them slightly before enjoying.

Can I use fresh pineapple instead of canned?
Of course! Fresh pineapple gives a fantastic, brighter flavour. You’ll need to peel, core, and slice it quite thinly. The key is to pat the fresh pineapple slices thoroughly with kitchen paper to remove as much excess juice as possible, which could make the topping watery.

Can I make this as one large cake instead of mini ones?
Yes, this recipe adapts well. Use a 20cm (8-inch) round cake tin. Prepare the caramel and pineapple layer in the bottom of the tin, pour the batter over, and bake for about 35-40 minutes, or until a skewer comes out clean. Remember to grease and line the base of the tin well before you start.

Mini Pineapple Upside Down Cakes

Mini Pineapple Upside Down Cakes

Individual-sized classic cakes featuring a sweet brown sugar and butter topping, a pineapple ring, and a maraschino cherry, all on a light and fluffy vanilla sponge.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 245

Ingredients
  

For the Topping
  • 60 g unsalted butter melted
  • 75 g light soft brown sugar
  • 1 can approx. 435g pineapple rings in juice, drained
  • 12 maraschino cherries
For the Cake Batter
  • 125 g unsalted butter softened
  • 125 g caster sugar
  • 2 large free-range eggs
  • 1 tsp vanilla extract
  • 125 g plain flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp milk

Method
 

  1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Thoroughly grease a 12-hole standard muffin tin with butter or a non-stick spray. Place the tin on a larger baking tray to catch any potential drips.
  2. Make the Caramel Base: In a small bowl, mix the 60g of melted butter with the 75g of light soft brown sugar until combined. Spoon this mixture evenly between the 12 holes of your muffin tin.
  3. Arrange the Fruit: Cut each pineapple ring in half to create two semi-circles. Place one semi-circle into each muffin cup, curved side down. Pop a maraschino cherry in the centre of each pineapple curve.
  4. Start the Cake Batter: In a large mixing bowl, or the bowl of a stand mixer, cream the 125g of softened butter and 125g of caster sugar together for 3-4 minutes until the mixture is pale, light, and fluffy. You can learn more about this crucial step in this guide to creaming butter and sugar.
  5. Add Eggs and Vanilla: Beat the eggs lightly in a separate jug. Add them to the creamed butter and sugar mixture a little at a time, beating well after each addition to prevent curdling. Once incorporated, stir in the vanilla extract.
  6. Combine Dry Ingredients: Sift the plain flour, baking powder, and salt into a separate bowl and give it a quick whisk to combine.
  7. Finish the Batter: Add half of the dry ingredients to the wet mixture and gently fold them in with a spatula. Add the 2 tablespoons of milk, fold again, and then add the remaining dry ingredients. What works best for me is to mix only until the last streaks of flour disappear. Over-mixing can make the sponge tough.
  8. Fill and Bake: Carefully spoon the cake batter evenly over the pineapple in each muffin cup. The batter should fill them about two-thirds of the way. Smooth the tops gently.
  9. Bake the Cakes: Bake in the preheated oven for 20-25 minutes. The cakes are done when they are golden brown, springy to the touch, and a skewer inserted into the centre of a sponge comes out clean.
  10. Cool and Invert: Remove the tin from the oven and let it stand on a wire rack for exactly 5 minutes. Don't leave it any longer! Place the wire rack on top of the muffin tin, and carefully but confidently, flip the whole thing over. The cakes should drop out onto the rack. If any pineapple sticks, gently ease it out with a small knife and place it back on its cake.

Notes

Best served warm. Store in an airtight container at room temperature for up to 3 days. The 5-minute cooling time before inverting is crucial for the cakes to release properly.

There you have it – my tried-and-tested recipe for perfect Mini Pineapple Upside Down Cakes. They bring such a cheerful, sunny charm to the table and are a real treat to make and eat. I do hope you give them a go. Let me know how you get on in the comments below, I always love hearing from you! Cheers, Marcus.

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