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Mini Pineapple Upside Down Cakes

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Need a quick dessert for a get together or just a week night’s treat? This is it.  These Mini Pineapple Upside Down Cakes are just too cute and yummy.  Using a boxed cake mix makes this easy and fast to whip up.


For the Topping:

1 (14 to 15 oz.) can pineapple tidbits, drained and reserve the juice
3/4 c. brown sugar
2 T. butter
1/8 c. pineapple juice, reserved from the drained pineapple
1/4 tsp. ground cinnamon
Maraschino cherries for garnish
1 box French Vanilla cake mix (and the ingredients that it requires)

To prepare the Topping:Combine brown sugar, butter, and pineapple juice in a small saucepan.
Heat over medium heat, stirring frequently, until butter is melted and brown sugar is dissolved.
Remove from heat and stir in ground cinnamon. Set aside.

Mini Cakes:
Make cupcake batter according to directions on the box.

To Assemble the Mini Cakes:

Generously grease 14 muffin cups with butter.
Spoon about a tablespoon of brown sugar topping into each muffin cup and top with pineapple.
Spoon in cupcake batter until cups are 2/3 full.
Bake at 325 degrees for 20 – 25 minutes, or until light golden and the cake springs back when lightly touched. Cool slightly in the pan.

Remove cupcakes from the pan. While still warm, run a knife around the edge of each cupcake. Then gently scoop each cupcake out of its muffin cup with a spoon and place inverted on a platter. Spoon any pineapple bits and brown sugar topping that remain behind in the pan over the inverted cupcakes.

Top with a maraschino cherry and serve warm.


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