Sam When I want to serve something nostalgic, fruity, and fun for Father’s Day—or any summer celebration—these Mini Pineapple Upside Down Cakes are my go-to. I bake them in a muffin tin, so each one turns out perfectly portioned and full of charm. Each mini cake starts with a buttery base, gets a generous scoop of caramelized brown sugar, and is topped with a golden pineapple slice and a bright red maraschino cherry. The result? A moist, rich cake with a gooey, tropical topping that’s just the right mix of sweet and tart.
I love how these little cakes bring back memories of classic desserts my dad used to talk about, but with a playful, modern twist. They bake up quicker than a full-sized version, and they’re ready to serve as soon as they’re flipped—no slicing required. They look stunning on a dessert tray, and guests are always impressed by how something so simple can taste so decadent.
These cakes are perfect when I’m short on time but still want something homemade and thoughtful. I usually have everything I need already in my pantry, and the recipe comes together without a mixer or any fuss. Just a bit of stirring, layering, and baking—and they pop out of the pan like magic.
I’ve even paired them with Pineapple Coconut Bars for a tropical dessert spread, and they’re always a hit. These cakes also fit right into my collection of classic desserts and are a perfect addition to your list of tropical desserts.
Whether I’m whipping up a batch for Dad or just craving something sweet and sunny, these mini pineapple upside down cakes always bring the smiles. Want to get the science behind caramelizing sugar? Check out this guide from Science of Food and Cooking. Curious about canned fruit nutrition? Here’s a breakdown from the Heart.com. Interested in oven baking tips? Visit the University of Florida’s baking safety guide.
Mini Pineapple Upside Down Cakes (Perfectly Sweet for Father’s Day)
Ingredients
For the Topping:
- ¼ cup unsalted butter melted
- ½ cup light brown sugar packed
- 6 pineapple rings halved
- 12 maraschino cherries
For the Cake Batter:
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup milk
- ¼ cup pineapple juice from the can
Instructions
- Prep the Pan:– Preheat oven to 350°F (175°C).– Grease a standard 12-cup muffin tin generously.– Spoon 1 teaspoon melted butter and 1 tablespoon brown sugar into each muffin cup.
- Add Pineapple & Cherry:– Cut each pineapple ring in half.– Place one half-ring in each cup, curved side down.– Add a maraschino cherry in the center.
- Make the Batter:– In a bowl, cream butter and sugar until light.– Beat in eggs one at a time, then vanilla.– In another bowl, whisk flour, baking powder, and salt.– Add dry ingredients to wet, alternating with milk and pineapple juice.
- Fill the Muffin Cups:– Spoon batter over the pineapple topping, filling each cup about ¾ full.
- Bake and Cool:– Bake for 22–25 minutes or until golden and a toothpick comes out clean.– Cool for 10 minutes before inverting the muffin tin onto a tray.
- Serve:Serve warm, room temp, or chilled. Optional: add whipped cream or vanilla ice cream.
Notes
Recipe Overview
- Difficulty Level: Easy
- Cuisine: American Classic
- Servings: 12 mini cakes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: ~45 minutes
Nutritional Snapshot (Per Cake)
- Calories: ~240
- Fat: 10g
- Carbohydrates: 35g
- Sugar: 25g
- Protein: 2g
Budget Breakdown
- Pineapple slices: ~$2.00
- Maraschino cherries: ~$1.50
- Pantry staples (butter, flour, sugar, eggs): ~$3.00
- Total Cost: ~$6.50
- Cost per Serving: ~$0.55
Why You’ll Love These Mini Pineapple Upside Down Cakes
- Perfect individual dessert for parties or family gatherings
- Nostalgic and festive, with tropical pineapple and caramelized sugar
- Easy to serve, no slicing needed
- Ideal for Father’s Day celebrations or summer BBQs
- Make-ahead friendly—can be baked the night before
Perfect For:
- Father’s Day desserts and BBQs
- Small batch baking and individual serving ideas
- Cookouts, picnics, or potlucks
- Summer holiday dessert tables
- Retro dessert lovers and pineapple fans
Behind the Recipe
Mini pineapple upside down cakes bring back memories of simpler times. This dessert was one of my dad’s favorites growing up, and making them in mini form adds a touch of fun while keeping all that classic flavor. The golden, caramelized pineapple slices pair beautifully with the tender yellow cake, and the cherry on top is more than just symbolic—it’s the sweet finale that makes each cake feel complete.
I love how these cakes easily pop out of a muffin tin with stunning presentation already built in. They’re easy to transport, great for gifting, and perfectly portioned so everyone gets a taste of sunshine.
Ingredients You’ll Need
For the Topping:
- ¼ cup unsalted butter, melted
- ½ cup light brown sugar, packed
- 6 pineapple rings, halved
- 12 maraschino cherries
For the Cake Batter:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup milk
- ¼ cup pineapple juice (from the can)
Ingredient Highlights
- Pineapple Rings: Use canned for convenience and uniform size.
- Maraschino Cherries: The classic topping that adds color and sweetness.
- Brown Sugar & Butter: Combine to form a rich caramelized base.
- Pineapple Juice: Infuses flavor right into the cake batter.
- Flour & Baking Powder: For soft, light, and fluffy mini cakes.
How to Make Mini Pineapple Upside Down Cakes
Step 1: Prep the Pan
- Preheat oven to 350°F (175°C).
- Grease a standard 12-cup muffin tin generously.
- Spoon 1 teaspoon melted butter and 1 tablespoon brown sugar into each muffin cup.
Step 2: Add Pineapple & Cherry
- Cut each pineapple ring in half.
- Place one half-ring in each cup, curved side down.
- Add a maraschino cherry in the center.
Step 3: Make the Batter
- In a bowl, cream butter and sugar until light.
- Beat in eggs one at a time, then vanilla.
- In another bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to wet, alternating with milk and pineapple juice.
Step 4: Fill the Muffin Cups
- Spoon batter over the pineapple topping, filling each cup about ¾ full.
Step 5: Bake and Cool
- Bake for 22–25 minutes or until golden and a toothpick comes out clean.
- Cool for 10 minutes before inverting the muffin tin onto a tray.
Step 6: Serve
- Serve warm, room temp, or chilled. Optional: add whipped cream or vanilla ice cream.
Pro Tips for Success
- Use silicone muffin tins or nonstick spray for easy release.
- Let the cakes cool slightly before inverting.
- Don’t overfill the cups—leave space for the batter to rise.
- For a richer flavor, use dark brown sugar.
- Serve on cupcake liners or small dessert plates for easy presentation.
Easy Variations
- Fresh Pineapple: Use fresh pineapple slices cut to size.
- Rum-Infused: Add 1 tbsp dark rum to the batter or topping.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Mini Bundt Version: Use a mini bundt pan for more intricate designs.
- Spice It Up: Add a pinch of cinnamon or nutmeg to the batter.
Storage & Make-Ahead Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap individually and freeze up to 1 month. Thaw before serving.
- Reheat: Microwave for 10–15 seconds to refresh texture.
- Make Ahead: Bake the night before and store covered until ready to serve.
🍽️ Make It a Meal 🍜
Pair mini pineapple upside down cakes with:
- Grilled BBQ Ribs or Sausage Skewers
- Garlic Butter Corn on the Cob
- Tropical Iced Tea or Pineapple Coconut Smoothie
- Vanilla ice cream or whipped cream for a classic finish
These fruity, single-serve desserts are the perfect ending to your Father’s Day menu.
Frequently Asked Questions
Yes! Muffin tins are perfect for making individual servings with great presentation.
Grease the tin well with butter or nonstick spray and allow the cakes to cool for about 10 minutes before gently inverting.
Absolutely. Slice the pineapple thinly so it fits easily into the muffin cups, and cook slightly beforehand for best texture.
Yes! They can be made a day in advance and stored in an airtight container. You can reheat slightly before serving if desired.
These mini cakes are best served warm or at room temperature, either plain or topped with whipped cream or vanilla ice cream.
Yes, yellow cake mix works well. Just adjust the batter amount per cup and reduce added sugar as needed.
This can happen if there’s too much topping or the cakes are underbaked. Letting them rest before inverting also helps them hold their shape.
Definitely! They’re sweet, festive, and easy to serve—making them a nostalgic favorite that dads of all ages love.
Store in an airtight container in the fridge. Reheat in the microwave for 10–15 seconds for best texture.
Yes! You can easily cut the recipe in half to make just 6 mini pineapple upside down cakes—perfect for smaller families or intimate gatherings.
Final Thoughts
These Mini Pineapple Upside Down Cakes are proof that good things come in small packages. With their nostalgic flavor, stunning presentation, and easy prep, they’re an ideal dessert for honoring Dad this Father’s Day. Each one delivers a buttery bite of caramelized pineapple, rich cake, and cherry-topped charm.
Whether you’re planning a picnic, backyard barbecue, or intimate family dinner, these single-serve pineapple cakes are sure to steal the show. They’re easy to transport, quick to bake, and always a crowd-pleaser.
Their make-ahead convenience means less stress in the kitchen and more time to celebrate. And their personal-size format makes them perfect for kids and adults alike. Want to try something new this summer? Add a splash of rum or a sprinkle of spice to take them to the next level.
Looking for more ways to sweeten up Father’s Day? Check out our Sticky Honey Garlic Ribs, Tropical BBQ Chicken Wings, or Garlic Shrimp & Sausage Skillet to complete your celebration menu.
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📌 Pin This Recipe: Mini Pineapple Upside Down Cakes
A fun and fruity dessert made with caramelized pineapple, buttery cake, and maraschino cherries—baked in muffin tins for easy serving and perfect for Father’s Day!
