Mini Pineapple Upside Down Cake: A Nostalgic Summer Treat!

Some recipes have a way of sticking with you, even if you haven’t had them in years. For me, it’s Pineapple Upside Down Cake one of my all-time favorites.

Growing up, it was always a treat at family gatherings, and the memory of that warm, tangy pineapple combined with the sweet crunch of cherries and brown sugar still lingers in my mind.

But, you know, it’s been a while since I’ve actually made it. This time, I decided to give it a little update. I made mini cakes, swapped out the pineapple rings for shredded pineapple and chopped cherries, and added a twist by letting the cake sit on a bed of pineapple juice with a drizzle on top.

Think of it as Pineapple Upside Down Cake 2.0 an upgrade to a nostalgic classic that still hits all the right notes! And to make it even more special, I paired this treat with a refreshing glass of Peach Iced Tea.

The fruity sweetness of the peach iced tea perfectly complements the tropical pineapple flavors, creating a balanced and refreshing experience.

The Secret To Loving Every Bite!

• Nostalgic Comfort: This recipe brings back fond memories of family gatherings, combining the best of sweet pineapple and maraschino cherries.
• Mini and Cute: Making individual mini cakes makes it fun and easy to serve, perfect for gatherings or a quick treat.
• Juicy Twist: The addition of pineapple juice and a drizzle on top makes this cake even more moist and flavorful.
• Simple Ingredients, Big Flavor: With just a few pantry staples, this cake delivers big on taste without any complicated steps.
• Customizable: You can play around with the topping or even swap the fruit to match your preferences apples, peaches, or berries!

These mini pineapple upside down cakes were a huge hit! The caramelized pineapple on top was so gooey and sweet, and the cakes stayed super soft and moist. Perfect portion size, too—felt fancy without the fuss. Definitely making these again for our next get-together!

— Travis Dean, Florida

Mini Pineapple Upside Down Cake Recipe

A nostalgic favorite gets a modern twist with mini portions, shredded pineapple, and a drizzle of pineapple juice for extra flavor. The perfect summer treat to share or enjoy on your own!

Equipment:

• 4 mini cheesecake pans (or similar-sized pans)
• Mixing bowls
• Spatula or spoon for mixing
• Measuring cups and spoons
• Knife (for chopping cherries)
• Oven
• Cooling rack (optional)
• Parchment paper (optional)

Ingredients:

• 1 1/2 cups Buttermilk Baking Mix
• 1/2 cup sugar
• 1/2 cup milk
• 2 tablespoons shortening
• 1 teaspoon vanilla
• 1 egg
• 2 tablespoons butter
• 4 tablespoons brown sugar
• 1 can crushed pineapple
• 1 jar maraschino cherries
• 1/4 cup powdered sugar
• 1-2 tablespoons pineapple juice
• 4 mini cheesecake pans

Instructions:

Step 1: Preheat the Oven: Set the oven to 350°F (175°C).

Step 2: Prepare the Batter: Mix together buttermilk baking mix, sugar, milk, shortening, vanilla, and egg until well combined.

Step 3: Prepare the Pans: Melt the butter and evenly distribute it into the 4 mini cheesecake pans. Swish the butter around to coat the bottom and sides.

Step 4: Add Pineapple and Cherries: Add shredded pineapple to the pans, lightly covering the brown sugar. Chop one maraschino cherry into 8 pieces per cake and sprinkle on top.

Step 5: Fill and Bake: Fill each pan halfway with the batter and bake for 15-20 minutes, or until golden brown. Let cool for 10 minutes.

Step 6: Cool and Remove from Pan: Carefully remove the cakes from the pans and let them cool completely.

Step 7: Make the Drizzle: Mix together powdered sugar and pineapple juice. Add juice little by little until it thickens slightly.

Step 8: Assemble: Place a circle of the juice mixture on a serving plate. Place the mini cake upside down on top of the drizzle. Drizzle the cake with more juice mixture and sprinkle with pineapple and cherry pieces.

Flavor-Filled Variations For Mini Pineapple Upside Down Cake!

1. Try Different Fruits: While pineapple is the star, you can get creative with other fruits. Peach or mango work wonderfully as a replacement, giving a tropical twist while still offering a juicy, sweet element.
2. Use Brown Butter: For a richer, deeper flavor, brown the butter before using it in the recipe. The nutty, caramelized notes of brown butter will enhance the sweetness of the cake and add a more sophisticated layer of flavor.
3. Switch Up the Cake Base: Replace the buttermilk baking mix with a light spongy cake batter or even cornmeal cake mix for a slightly different texture. The cornbread-like base pairs wonderfully with the fruit and adds a rustic feel.
4. Spice It Up: Add a dash of cinnamon or ginger to the batter or drizzle for a warm, comforting spice note that enhances the natural sweetness of the pineapple and the richness of the brown sugar.
5. Use Coconut Milk: For a richer flavor with a tropical edge, swap out regular milk for coconut milk. It adds a creamy, coconutty flavor that complements the pineapple beautifully.
6. Add Toasted Coconut Flakes: Sprinkle toasted coconut flakes on top before serving for an extra layer of flavor and crunch. The coconut will pair perfectly with the pineapple, adding depth to the dessert’s tropical feel.
7. Infuse the Pineapple with Rum: To make this treat a bit more festive, soak the pineapple in a splash of dark rum before adding it to the cake. This gives the dessert a grown-up twist and enhances the tropical vibes.
8. Make It Vegan: For a vegan twist, replace the butter and shortening with coconut oil, and use flax eggs (1 tablespoon of flaxseed meal + 2.5 tablespoons water per egg). The cake will still be moist and delicious but with a plant-based spin.
9. Add a Sweet Cream Cheese Frosting: For an indulgent, richer dessert, top the mini cakes with a cream cheese frosting instead of the pineapple juice drizzle. It balances out the sweetness and adds a tangy creaminess that pairs well with the fruit.