All the nostalgia of pineapple upside-down cake scaled down into buttery, fruit-topped minis. These individual cakes flip out perfectly, then are finished with whipped cream and a cherry on top.
Ingredients
- Cooking spray
- 6 Tbsp. unsalted butter, melted
- ½ cup packed light brown sugar
- 2 (20 - oz.) cans pineapple slices in juice
- 1 (15.25 - oz.) box yellow cake mix
- ½ cup vegetable oil
- 3 large eggs
- Whipped cream, as needed
- 12 maraschino cherries, stems intact
Steps
- Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
- Divide melted butter evenly among muffin cups. Sprinkle about 1 tablespoon brown sugar into each.
- Drain pineapple slices, reserving juice. Halve each pineapple slice crosswise. Place 2 halves in the bottom of each muffin cup, overlapping if necessary to form a whole ring.
- In a large bowl, combine cake mix, ½ cup reserved pineapple juice, ½ cup water, oil and eggs. Whisk until smooth. Spoon batter evenly over fruit, filling each cup about ⅔ full.
- Bake until cakes are golden and toothpick inserted in the center comes out clean, 20–25 minutes. Let cool in pan 20 minutes. Run a buffer knife around edges, then slowly invert pan onto a serving platter.
- Once flipped, pipe or spoon whipped cream into the center of each pineapple ring, then top with a maraschino cherry.
This recipe is
- Vegetarian
- Nut-free
Tags
- make ahead dessert
- mini cakes
- muffin tin dessert
- Fresh Magazine July August 2026
- easy baking
- pineapple upside-down cake
- retro dessert
- party dessert