Last Updated on December 12, 2025 by Lisa Keys
Mini Pineapple Upside Down Cakes
Pineapple upside-down cake is a cherished American dessert. The cake features a layer of caramelized pineapple slices and maraschino cherries on the bottom of a cake pan. The cake batter is poured over the fruit layer and baked until golden brown. When the cake is done, it is flipped upside down onto a serving plate, revealing the beautiful glazed fruit on top.
Bakers have been serving up this traditional cake since the early 1900's when canned pineapple first graced grocery store shelves. It may have been a pineapple company that first show cased an upside-down pineapple cake decorated with maraschino cherries. With the pineapple a symbol of "welcome" and "hospitality" this cake is perfect for entertaining.
My recipe for mini pineapple upside down cake is a variation of the classic. It features grilled pineapple, no maraschino cherries (I dislike them) and individual servings. This recipe received rave reviews at a family Easter dinner. I will make them again for Mother's Day and probably Father's Day. This treat is among my husband's favorite desserts. And now that I think of it my dad loved it, too. My mom used a boxed cake mix to make it.
How to make mini pineapple upside down cakes
- Grilling the pineapple adds a depth of caramel flavor while eliminating moisture. The cake underneath bakes to perfection without the extra liquid from the fruit. You can choose not to grill the pineapple. Just drain and pat them dry really well.
- Melt the butter and brown sugar until blended and foamy. Divide it among the mini bundt cups. Top with a pineapple ring.
- Get out your whisk. Blend flour, baking powder, baking soda and salt in one bowl. Then, whisk sugar, yogurt, milk, pineapple juice, oil and extracts in another.
- Slowly add dry ingredients into wet, whisking, until batter is smooth.
- Divide batter among prepared pans leaving at least ¼-inch from the top. You can substitute muffin cups for mini bundt just don't over-fill them.
- Bake at 375F. for 15 minutes or until a wooden pick inserted into cake comes out clean.
- Immediately invert cakes onto a cooling rack leaving the pan on top for 2 minutes. This helps prevent the sugar from crystallizing in the pan.
Pineapple upside-down cake is often served either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. I serve mine with mascarpone whipped cream that is just slightly sweetened with powdered sugar. This dessert is a deliciously sweet and nostalgic treat that's perfect for any occasion.
Mini Pineapple Upside Down Cakes
Equipment
- 2 mini bundt pans
Ingredients
- 12 fresh or canned pineapple rings, juice reserved
- ¼ cup unsalted butter
- ¾ cup (140 g) light brown sugar
- ¼ teaspoon fine sea salt
- 2 cups (260 g) all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅔ cup (140 g) sugar
- ⅔ cup full fat plain Greek yogurt
- ½ cup milk
- ⅓ cup pineapple juice
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract, optional
Instructions
- Heat oven 375F. Spray 2 (6-count each) mini-Bundt pans with no-stick baking spray
- Pat pineapple rings dry with paper towels. Place on hot, lightly greased grill or grill pan. Grill 2 to 3 minutes per side or until caramelized with grill marks.
- Melt butter in small saucepan over medium heat. Add brown sugar and ¼ tsp. salt, stirring occasionally, until mixture is blended and foamy, about 4 minutes. Spoon a scant 1 tablespoon of the butter-sugar mixture over the bottom of each Bundt. Place a pineapple ring on top.
- In a mixing bowl, whisk flour, baking powder, baking soda and salt for 30 seconds.
- In another mixing bowl, whisk sugar, yogurt, milk, pineapple juice, oil and extract.
- Slowly add dry ingredients to wet gently whisking until well combined and batter is smooth.
- Divide batter evenly among Bundt leaving at least ¼-inch space from top edge of pan. Bake for 15 minutes or until golden brown and toothpick inserted comes out clean.
- Immediately invert cakes onto a foil covered baking sheet. Let set 1 to 2 minutes before removing pan.
- Garnish with a candied pecan or fresh cherry, if desired. Serve with mascarpone whipped cream.
Notes
Nutrition
For more holiday desserts try my chocolate bundt cake and my easy homemade angel food cake. Just keep on baking and share the love.
James Matino says
Because I had dark brown sugar and low fat yoghurt in my refridgerator, I used those ingredients. I also used a square baking pan, lowered the temperature and baked much longer. The pine-apple upside down cake came out great. I received excellent reviews from my neighbors. “It is like a combination of sponge and angel-food cake but not rubbery like they are” said Frank. Elvis described it as “really nice.” It was very moist and delicious. I also used maraschino cherries, and they tasted fine. So it was a big success.
Lisa Keys says
So happy that you tried my recipe and that your adaptations worked well. Lots of good tips. Glad that the pan and timing I suggested worked well.
Bonnie says
Why are there no eggs in this recipe? Is that a typo? I would think you would need at least one? Want to test this recipe, so just curious.
Lisa Keys says
The recipe is written correctly. No eggs in the recipe. Thanks for asking.
R.b. says
Why is salt listed twice but only mentioned once in the instuctions?
Lisa Keys says
Thank you for catching this. The first salt measurement is in the topping. The second is in the cake batter. The correction has been made. I appreciate you being here and sharing this with me.
Katie says
Can these be made ahead and frozen?
Lisa Keys says
Good question. I have never frozen them, but if wrapped well and placed in an air-tight container they should be fine. I would probably defrost them overnight in the refrigerator when the time comes.