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I turned my regular pineapple upside down cake into mini versions and wow, what a difference! These adorable little cakes topped with juicy pineapple slices and bright cherries are super moist and fun to share. The best part? Using a boxed mix makes them quick to whip up, but they'll taste like you spent hours in the kitchen. Everyone always fights over that yummy caramelized top!
Essential Ingredients For Tasty Pineapple Treats
- Canned Pineapple: A single can provides enough rings for these mini treats.
- Box Cake: White or yellow mix plus required ingredients (we'll swap water for pineapple juice).
- Unsalted Butter: Melt 1/2 cup to create that gorgeous caramel base.
- Brown Sugar: Just 2 tbsp packed per cake forms the sticky-sweet topping.
- Jar Cherries: You'll need 12 bright maraschino cherries for the classic centerpiece look.
How To Make Mini Pineapple Upside Down Cakes
- Prep First: Turn your oven to 350°F and give the jumbo muffin tin a good coating of non-stick spray.
- Make The Topping: Add melted butter and sprinkle brown sugar into each muffin cup to create that signature caramelized crust.
- Arrange Fruit: Place a pineapple ring in each cup and add a cherry right in the middle.
- Prepare Batter: Mix up your cake following box directions but use the drained pineapple juice instead of water for extra flavor.
- Pour And Cook: Fill each cup with batter and let them bake until golden, roughly 30 minutes.
- Rest Before Turning: Let the cakes sit for 10 minutes, then run a knife around edges and flip onto a sheet pan.
- Finish Cooling: Allow your mini cakes to cool all the way before you dig in.
Tricks For Amazing Pineapple Desserts
- Fruit Variations: Don't have rings? Crushed or chunk pineapple works great in these mini treats, especially in smaller pans.
- Tin Alternatives: Regular-sized muffin tins work fine too—just trim the pineapple to match the smaller cups.
- Keeping Fresh: These little cakes stay good in your fridge for up to 2 days, but they're tastiest when eaten within a day.
- Save For Later: Wrap each cake separately and pop in the freezer, then let them thaw at room temperature when you want one.
Delightful Serving Ideas
These mini treats are always a hit at gatherings! Try them warm with a dollop of whipped cream or a scoop of vanilla ice cream on top. Everyone loves having their own personal cake, and they look so cute on any dessert table. They're perfect for birthdays, potlucks, or just when you need a sweet treat without spending your whole day baking.
Recipe FAQs
- → Can I use regular muffin tins instead of jumbo?
Yes, but you'll need to cut the pineapple rings smaller or use crushed pineapple instead. Reduce baking time by about 5-8 minutes.
- → Why use pineapple juice instead of water?
Using the reserved pineapple juice adds extra flavor to the cake and ensures nothing goes to waste from the canned pineapple.
- → How do I prevent the cakes from sticking?
Spray the pan well with non-stick spray and let the cakes rest 10 minutes after baking before flipping. Run a knife around edges if needed.
- → Can I make these ahead of time?
Yes, make up to 24 hours ahead. Store in an airtight container at room temperature. Warm slightly before serving if desired.
- → Why did my topping stick to the pan?
Make sure to flip while still warm and wait the full 5 minutes after flipping before lifting the pan. The caramel needs time to release.