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If you’re looking for a showstopping dessert that’s simple and delicious, mini pineapple upside-down cakes are your answer. These charming, retro-inspired treats are all the caramelised goodness of a classic upside-down cake – but made in muffin tins for adorable single portions.
Perfect for dinner parties, bake sales or just an indulgent afternoon treat, these cakes deliver everything you love about the original with the bonus of no slicing needed. They’re easy to prepare, endlessly customisable, and irresistibly photogenic.
Table of Contents
Why You’ll Love This Recipe
- The mini cakes bake faster than full-size cakes
- Hold their shape better when flipped
- Make perfect individual portions.
- Can easily be prepped ahead of time and served when ready.
Ingredients
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Canned pineapple – canned pineapple in syrup works here in these mini pineapple upside down cakes, but you can also use canned pineapple in fruit juice.
Self-raising flour – also known as self-rising flour.
Rum – any rum of choice works so use what you have or like.
Substitutions and Variations:
Add coconut: Add shredded coconut to the batter – around 2 tbsp. Or sprinkle over the top at the end.
Boozy pineapple: Brush pineapple slices with spiced rum before assembling.
Self-raising flour: if you can’t find this, use 175g plain (all-purpose) flour with 1 and 3/4 teaspoons of baking powder. Mix together and use as self-raising flour.
Cooking Tips
Invert the cakes while they’re still warm – about 5–10 minutes after coming out of the oven. If you wait too long, the caramel topping can harden and stick to the pan, making it tricky to get that perfect glossy finish on top.
Trim the Pineapple Rings to Fit: If you’re using a ramekin, standard pineapple rings might still be a tight fit. Trim the edges slightly to make sure it fits.
Go Heavy on Greasing: it’s important to grease your tin thoroughly. This helps prevent sticking and ensures the cakes release cleanly when flipped, keeping the beautiful caramelised fruit topping intact.
Frequently Asked Questions
Yes! They store and reheat well. Just be sure to tip them out while still warm from baking to prevent sticking.
I find ramekins work best – you want them to fit about 10oz of batter. Dariole moulds work too.
Yes, just be sure it’s sliced thin enough and slightly softened. Either soften in the microwave for a few minutes or make sure it’s really ripe.
Yes, just use a round cake tin – around 23cm ideally. The baking time will differ but will likely be around 30-40 minutes so just keep checking it. You want it golden and springy and a skewer to come out clean.
Other recipes you might enjoy
If you like these mini pineapple upside down cakes, you may also like my recipes for chocolate chunk muffins, banana and chocolate muffins or my berry cake.
Breakfast & Brunch
Tiramisu Pancakes
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Lemon Loaf Cake
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Easy Pancake Recipe Without Baking Powder
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Raspberry and Chocolate Cake
If you tried this Mini Pineapple Upside Down Cake recipe or any other recipe on the site, please do leave a comment and let us know how it went!
Mini Pineapple Upside Down Cakes
Ingredients
For the cake:
- 6 x 1/4inch slices of fresh pineapple, peeled
- 50 g soft dark brown sugar
- 175 g butter, softened to room temp
- 175 g light soft brown sugar
- 175 g self-raising flour
- 4 eggs
- pinch of salt
- 1/4 tsp vanilla extract
For the fudge sauce:
- 150 g butter
- 150 g light brown sugar
- 1 tbsp rum
- 1 tsp lemon
Instructions
- Preheat the oven to 175C (350f)
- Generously butter 6 ramekins or dariole moulds. About 10oz in side. Arrange on a baking tray. Because I am a cautious Kate, I like to pop a little disc of non stick baking paper in the bottoms too just to make sure for certain that the fruit won’t stick
- Lay a slice of pineapple in the bottom of each dish. Use a pastry cutter to help you cut them to the right size.
- Then sprinkle over the 50g of dark sugar
- To make the cake, add the butter, light soft brown sugar, eggs, flour, salt and vanilla to a food processor and blitz. Once its looking like delicious batter divide it between the ramekins on top of the pineapple.
- Alternatively, cream the butter and sugar together with an electric whisk then add the eggs and vanilla. Follow with the flour and salt and mix until smooth.
- You need to bake them until they are bouncy to the touch and a tooth pick comes out clean. This should take about 25-30 mins depending on your oven but keep an eye on them.
- Remove from the oven and leave to cool for a few minutes before turning them out. If the tops have risen into points, you can level these off with a serrated knife and eat the off cuts. Chefs perks and all that.
- To make the fudge sauce simply combine the butter, rum, sugar and lemon juice in a pan and heat over medium heat. Stir until all melted together and fudgey.
- Once cool and you're ready to serve, drizzle the cakes with the fudge sauce.
