Can I use a regular muffin tin instead of a jumbo one?

Absolutely! You'll just need to adjust the baking time down to about 15-18 minutes. The recipe will likely make more than 12 in a standard muffin tin, so prepare accordingly. The pineapple rings might need to be cut down to fit, or you can use crushed pineapple for the topping instead.

Why did my caramel harden or crystallize?

This usually happens when the sugar mixture is heated too quickly or not whisked constantly. Keep the heat medium-low and whisk continuously until the sugar is completely dissolved. If you see any sugar crystals forming on the sides of the pan, brush them down with a wet pastry brush.

Can I make these without the cherries?

Certainly! The cherries are traditional but not essential. You can leave them out entirely or replace them with a pecan half, a blueberry, or even a small piece of another fruit that pairs well with pineapple.

What can I substitute for buttermilk?

If you don't have buttermilk on hand, make your own by adding 2 teaspoons of lemon juice or white vinegar to 3/4 cup of regular milk. Let it sit for 5 minutes before using. Alternatively, plain yogurt thinned with a little milk works well too.

Mini Pineapple Upside Down Cakes Recipe

Description

These Mini Pineapple Upside Down Cakes are a perfect single-serving version of the classic dessert. Delicately moist, with a buttery caramelized pineapple topping, each bite bursts with tropical flavor and soft, fluffy cake. A show-stopping treat for gatherings or a sweet indulgence on any day!

Ingredients

Units Scale

Topping:

4 tablespoons unsalted butter
3/4 cup light brown sugar (packed)
12 pineapple rings
12 maraschino cherries (without stems)

Cake:

2 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup unsalted butter (softened)
1 cup granulated sugar
3/4 cup light brown sugar (packed)
4 large eggs (room temperature)
1/2 cup crushed pineapple
1 tablespoon vanilla extract
3/4 cup buttermilk (room temperature)

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Instructions

Preheat & Prepare the Pan
Preheat your oven to 350°F. Generously spray all 12 sections of a jumbo muffin tin with baking cooking spray to prevent sticking and set it aside.
Make the Topping
In a small saucepan over medium heat, melt the butter and whisk in the brown sugar. Stir constantly for 3–5 minutes until the sugar fully dissolves, forming a smooth caramel-like sauce.
Assemble the Topping in the Muffin Tin
Evenly distribute the brown sugar sauce into each of the 12 muffin tin sections. Place a pineapple ring on top of the sauce in each section and center a maraschino cherry inside the ring. Set aside.
Mix the Dry Ingredients
In a large bowl, whisk together the cake flour, baking powder, and salt until well combined. Set the dry mixture aside for later.
Cream Butter and Sugars
Using a stand mixer fitted with a paddle attachment, cream the softened butter, granulated sugar, and brown sugar for about 3 minutes until the mixture is light and fluffy.
Add the Eggs
Add the eggs one at a time, mixing after each addition to ensure each egg is fully incorporated before adding the next.
Incorporate Pineapple & Vanilla
Mix in the crushed pineapple and vanilla extract until combined, adding a subtle tropical flavor to the batter.
Combine the Wet and Dry Ingredients
Alternate by adding half of the dry ingredients to the batter, followed by half of the buttermilk. Mix until combined after each addition. Repeat this step with the remaining dry ingredients and buttermilk. Scrape down the sides of the bowl as needed.
Pour Batter into Prepared Muffin Tin
Divide the cake batter evenly among the 12 muffin tin sections, taking care not to overfill to avoid spillage.
Bake
Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Cool & Flip
Remove the cakes from the oven and let them cool in the tin for 10 minutes. Place a sheet tray on top of the tin, carefully flip the entire setup, and wait another 5 minutes before lifting the tin to release the cakes.
Serve
Allow the cakes to cool completely or serve them warm. Enjoy the moist, flavorful treat!

Notes

Don’t Overfill: Leave some space at the top of each muffin tin to prevent batter overflow.
Easy Release Tip: If the cakes stick, use a butter knife to gently loosen the edges without damaging the pineapple rings.
Check for Doneness: Look for golden-brown tops, and ensure a toothpick inserted in the center comes out clean.
Cool First: Let the cakes rest before flipping to avoid spillage of the hot syrup.
Uniform Sizes: Use a measuring cup or scoop to evenly distribute the batter.
Creative Flair: Feel free to experiment with fresh pineapple slices or drizzle chocolate over the final presentation!

Nutrition

Serving Size: 1 mini cake
Calories: 405 kcal
Sugar: 32
Sodium: 370
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58
Fiber: 1g
Protein: 4g
Cholesterol: 85