Mini Upside-down Pineapple Cakes

I had a can of crushed pineapple in the fridge and had to use it, so I thought that I’d do a twist on the ever so popular pineapple upside down cake that I’ve never had. These turned out great, a perfect little cake bite.

Mini Upside-down Pineapple Cakes
Prep time
Cook time
Total time
Recipe type: Desert
Serves: 24
  • Cake Ingredients:
  • 1 eggs
  • ⅓ C white sugar
  • 4 T pineapple juice
  • ⅓ C all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • Topping:
  • ½ stick butter
  • ⅔ C brown sugar
  • 1 Can crushed pineapple (small can will do, you will only need 24½ tablespoons worth)
  • maraschino cherries (I did not use in this batch because I didn't have any on hand, but I think a quarter or half of one on top would have been a nice flavor boost)
  1. Preheat oven to 350 degrees. Spray your muffin tin (I used a mini 24 cup muffin tin) with non-stick cooking spray.
  2. In a mixing bowl, add egg, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
  3. In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
  4. Place a 1 tsp of crushed pineapple in the bottom of each muffin tin. Spoon over a layer of the warm brown sugar mixture. Pour cake mixture over to fill muffin tin ¾ of the way full. Bake for 20 minutes. Remove from oven and let sit for 5 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings. Place on a wire rack to cool.
 Mini Pineapple Upside-down cakes ingredients

 After they were done, mine were filled a little too much

Up close and personal

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