Mini Pineapple Upside Down Cakes

This recipe for Mini Pineapple Upside Down Cakes is quick and easy…. and sure to satisfy a sweet tooth. Planning to take Mom out to dinner this Mother’s Day? Why not skip the dessert at the restaurant and come home to these cute little cakes…

These can come in “all sizes” … from regular size cupcake size to …. what I like to make…. jumbo muffin size.

So what size to make?.... well the answer to that depends on who you’re serving… the cupcake size is perfect for parties where other foods are being served… and you want to make an assortment. That size is perfect for treats for the family.

I like to serve the jumbo size if I plan on serving it that way instead of a cake. The jumbo muffin size is about the size of a piece of cake.


This recipe uses yellow cake mix… you can use the butter recipe yellow cake mix or the regular one.

You can use any brand cake mix… they come in different sizes… the 15.25 oz and the 18.25 oz both work… just follow the box instructions and use the eggs and oil or butter called for on the box…. however… replace the water with pineapple juice you drain from the can of pineapple if using the rings or tidbits.

Make sure you will have enough pineapple juice for your cake mix recipe… I got about 1 cup of pineapple juice from a 20 oz. can of Dole pineapple slices. If you need more… get those little cans of pineapple juice .. they’re great to have on hand and use in recipes.

If you use a pineapple juice from a juice can… make sure you shake it well.

It’s best to use a non-stick pan… and also make sure you grease the pan… mine stuck in a few places.. it didn’t ruin them.. greasing the muffin tin well will ensure they don’t stick…. I used shortening.

Pineapple rings are a tough fit even in the jumbo muffin tin…. If using the jumbo muffin tin.. just press down gently to make it as level as possible. If making regular cupcake size minis… then tidbits will probably work best.. just carefully arrange them in the bottom … or cut the rings into pieces and arrange them.

You will need 1 (20 oz.) can of pineapple slices for the jumbo muffin size and 2 cans for the cupcake size. be sure to get them in pineapple juice, not heavy syrup.

You can insert the cherry half in the middle before or after baking.. but the cherries tend to bleed when baking… I add mine after I take them out of the pan.

I lay a piece of waxed paper under my baking rack to limit the mess on the counter when I take them out of the pan… putting a baking sheet under the rack will also work well.

Bake the cupcake size for 20-25 minutes and the jumbo size for 25-30 minutes… or until a toothpick inserted in the center comes out clean.

This recipe will make about 24 cupcake size and about 8 jumbo size.

These adorable little cakes are perfect for any occasion!

Recipe: Mini Pineapple Upside Down Cakes

All you need:

For the topping:

2/3 cup butter, melted
1 1/3 cups packed brown sugar
1-2 can (20 ounce) pineapple slices
Maraschino cherries, halved

For the cake:

1 yellow cake mix (see TIPS)

Eggs, oil or butter called for on the cake mix box

Replace the water in the cake mix recipe with pineapple juice from the can of slices or canned pineapple juice

All you need to do:

Preheat the oven to 350 degrees F.

Generously grease the muffin tin.

In a medium bowl or measuring cup mix the melted butter and brown sugar.

Divide the butter and sugar mixture evenly among the muffin cup.

Arrange pineapple in the bottom of each muffin cup.

In a large bowl, combine the cake mix, eggs, oil or butter and pineapple juice.

Fill the muffin cups 2/3 full.

Bake at 350 degrees ….regular cupcake size cakes for 20-25 minutes and jumbo size for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and wait 2 minutes… then run a sharp knife around the sides of each cake… then immediately invert on a rack.

Place a cherry half in the center of each pineapple ring.

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