Mini Pineapple Upside-Down Cakes Recipe

Topped with juicy pineapple, brown sugar and cherries, these individual cakes are perfect for summertime.
  • Ready in: 50 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 40 minutes
  • By:
  • Servings: 6 mini cakes

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  • 15 tablespoons butter, divided (12 tablespoons melted)
  • ½ cup brown sugar
  • 1 (20 ounce) can pineapple slices with ½ cup juice reserved
  • 6 maraschino cherries
  • ½ cup water

cooking methods

  • Bake


1. Preheat oven to 350°F. Spray 1(6 count) jumbo muffin pan or 6 ramekins generously with no-stick cooking spray. 
2. In a small saucepan over medium-low heat, combine 3 tablespoons butter and brown sugar; cook until melted and smooth. Spoon evenly among muffin wells.
3. Place 6 pineapple rings over brown sugar mixture and insert a maraschino cherry into the center of each ring. Set aside.
4. In a medium bowl, combine cake mix with water, remaining 12 tablespoons melted butter and reserved pineapple juice, stirring just until combined. Spoon evenly over pineapple rings. 
5. Bake 32-35 minutes. Cool 5 minutes; run a knife along the edges. Invert onto a serving plate. 

Makes 6 mini cakes.  

Serving Suggestion: Serve with vanilla ice cream or whipped cream.

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