Easy Mini Pineapple Upside Down Cake Recipe

I love pineapple upside-down cakes and I make them all the time, but I never thought that I would enjoy eating the mini cake version even more! It was incredibly delicious and tasted just as good as the whole cake version, but there’s just something more exciting about eating them in small bite-sized servings.

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These mini cakes are sweet and fruity, and each piece is filled with so much flavor that you just can’t have enough of it. You can serve and enjoy these mini upside-down cakes for dessert, snacks, and even for breakfast if you want. Learn this recipe now by Laura in the Kitchen on YouTube.

Ingredients for Mini Pineapple Upside Down Cake:

Caramel Topping

• 4 tbsp of unsalted butter
• ¼ cup of brown sugar
• 6 slices of fresh pineapple, cored or canned
• 6 maraschino cherries

Batter

• 1⅓ cup of all-purpose flour
• 1 tsp of baking powder
• 1/8 tsp of salt
• ½ cup of granulated sugar
• ½-⅓ cup of pineapple juice
• 2 tbsp of unsalted butter, softened
• 1 egg
• 1 tsp of vanilla extract

How to Make Mini Pineapple Upside Down Cake:

Step 1

Preheat your oven to 350°F, then grease a 6-cup mini cake pan with nonstick cooking spray, and set it aside. Cut the butter into small pieces, then divide them evenly into each mini cake pan, and then place the pan in the preheated oven until the butter has melted.

Step 2

Sprinkle some brown sugar into each cup, then give them a quick mix to combine, and place a pineapple slice on top of each before placing a cherry at the center. Next, in a large bowl, beat the butter and sugar until creamy, then add ¼ cup of pineapple juice, egg, and vanilla, and continue to beat them until smooth and combined.

Step 3

Add the flour, baking powder, and salt, then mix them thoroughly, and divide the batter evenly on each cup of the mini cake pan. Put them in the oven, then let them bake for about 30 minutes or until a toothpick inserted at the center comes out clean.

Step 4

Once done baking, remove them from the oven, then let them sit on the counter for exactly 5 minutes, and run a knife around the sides to loosen them up. Invert the mini cakes on a serving plate, then let them continue to cool for around 30 minutes, and serve. Enjoy!

*All image credit belongs to Laura in the Kitchen via YouTube. Follow and subscribe to her channel for more! 

Easy Mini Pineapple Upside Down Cake Recipe