Mini Pineapple Upside-Down Cakes
There’s something wonderfully nostalgic about a pineapple upside-down cake. It brings back memories of family gatherings and Sunday teas, with its iconic sunny appearance. While I adore the classic large-scale version, these Mini Pineapple Upside-Down Cakes offer something a little extra special. Each one is a perfect, self-contained treat, with a glistening, caramelised pineapple ring crowning a soft, buttery sponge. The sticky, dark caramel seeps just a little down the sides, promising a rich, satisfying flavour in every single bite. I’ve been making this recipe for over 4 years, and it never disappoints.
What I truly love about these mini cakes is their individual charm. They feel a bit more elegant than a slice from a large cake, making them ideal when you want to serve a dessert that looks as good as it tastes. We’re not just making a cake here; we’re creating little jewels of baked goodness. The process is straightforward, and the result is a beautiful collection of pineapple cakes that are brilliant for afternoon tea, a post-dinner sweet, or packing up for a picnic. They have a moist, tender crumb that perfectly balances the sweet, slightly tangy fruit topping.
Recipe Overview
This recipe guides you through creating twelve individual pineapple upside-down cakes using a standard muffin tin. You can expect a deep, buttery brown sugar caramel, a sweet and tangy ring of pineapple, and a light, vanilla-scented sponge cake base. From my testing, I’ve found that using pineapple rings canned in their own juice rather than syrup gives you much better control over the final sweetness of the caramel. The balance is just right.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Servings: 12 mini cakes
- Difficulty: Medium
Why You’ll Love These Mini Pineapple Upside-Down Cakes
- Genuine Flavour: Each bite delivers a delightful contrast. You first get the sweet, rich flavour of the dark caramel, followed by the bright tang of the pineapple, all rounded out by the soft, buttery vanilla sponge.
- Ready in Under an Hour: You can have these beautiful little pineapple cakes baked and cooling on the rack in about 45 minutes, which makes them a fantastic option for a weekend baking project.
- Flexible Recipe: This recipe is wonderfully adaptable. You can swap the pineapple rings for tinned peach halves or even arrange some sliced plums at the bottom of the tin. For a hint of spice, add a quarter teaspoon of ground ginger to the batter.
- Great for Special Afternoons: These mini cakes work beautifully for a special afternoon tea with friends, as an elegant dessert for a dinner party, or as a lovely homemade gift.
- Family Tested: My husband, who’s usually picky about desserts that aren’t chocolate, asked for seconds! That’s always the sign of a winning recipe in our house.
Ingredients You’ll Need
For this recipe, we’ll use simple, high-quality ingredients that you likely already have in your pantry and fridge. I always recommend using a good quality unsalted butter, as its flavour really shines through in both the caramel topping and the cake itself. The full ingredient list with measurements is in the recipe card below.
- For the Caramel Topping:
- 100g unsalted butter, melted
- 100g light brown soft sugar
- 1 x 435g tin of pineapple rings in juice, drained
- 12 glacé cherries (optional)
- For the Cake Batter:
- 150g unsalted butter, softened
- 150g caster sugar
- 150g self-raising flour
- 2 large free-range eggs, at room temperature
- 1 tsp vanilla extract
- 2-3 tbsp milk
Ashley’s Tip: Make sure your eggs and butter for the cake batter are at room temperature. This is a key step for achieving a light, airy sponge. The ingredients will emulsify much more effectively, creating a smoother batter and a more tender crumb. You can learn more about the science of creaming butter and sugar from the experts at BBC Good Food.
How to Make Mini Pineapple Upside-Down Cakes
The process involves three main stages: making the caramel topping, preparing the light sponge batter, and then baking them together until golden. We’ll be using a standard 12-hole muffin tin for this recipe.
- Preheat and Prepare the Tin: First, preheat your oven to 180°C (160°C fan/gas mark 4). Thoroughly grease a 12-hole deep muffin tin with butter or a flavourless oil spray. I find that placing the muffin tin on a larger baking sheet is a great way to catch any potential caramel drips and makes it much easier to handle.
- Make the Caramel Topping: In a small bowl, mix the 100g of melted butter with the 100g of light brown sugar until well combined. It will look like a wet, sandy paste.
- Assemble the Topping: Divide the brown sugar mixture evenly among the 12 muffin holes. Pat it down gently to create a flat base. Drain your pineapple rings and pat them dry with kitchen paper to remove excess moisture. Cut each ring in half. Place two halves into each muffin hole on top of the sugar mixture, arranging them so they curve around the sides. If you’re using glacé cherries, pop one in the centre of each.
- Start the Cake Batter: In a large mixing bowl, or the bowl of a stand mixer, beat the 150g of softened butter and 150g of caster sugar together for 3-5 minutes until the mixture is pale, light, and fluffy.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, adding a tablespoon of the flour with the second egg to help prevent the mixture from curdling. Once incorporated, stir in the vanilla extract.
- Fold in the Flour: Sift the self-raising flour into the bowl. Using a large metal spoon or spatula, gently fold the flour into the wet ingredients until just combined. Be careful not to overmix, as this can make the cakes tough.
- Adjust the Consistency: The batter should be a soft, dropping consistency. If it feels a little stiff, fold in 2-3 tablespoons of milk until it loosens up slightly.
- Fill the Tins: Carefully spoon the cake batter evenly over the pineapple rings in the muffin tin, filling each one to about two-thirds full. Smooth the tops gently with the back of the spoon.
- Bake to Perfection: Bake in the preheated oven for 20-22 minutes, or until the sponges are golden brown, risen, and a skewer inserted into the centre comes out clean.
- Cool and Invert: Remove the tin from the oven and let it stand for 5 minutes. This is crucial as it allows the caramel to set slightly. Then, place a wire cooling rack over the top of the muffin tin. With oven gloves on, carefully and confidently flip the whole thing over. Lift the tin away to reveal your beautiful mini pineapple upside-down cakes. If any pineapple sticks, just gently lift it out and place it back on top of the cake.
Tips From My Kitchen
- Room Temperature is Key: For the fluffiest sponge, ensure your butter and eggs are at room temperature before you start. Cold ingredients don’t combine as well, which can lead to a dense cake. I usually take them out of the fridge an hour before I plan to bake.
- The Dry Pineapple Secret: I learned that patting the pineapple rings completely dry with kitchen paper is a non-negotiable step. Excess juice can thin out the caramel topping, preventing it from getting that lovely rich, sticky quality.
- Make-Ahead Advice: While these cakes are truly at their best served warm on the day of baking, you can bake them a day ahead. Store them in an airtight container and gently warm them in the microwave for 15-20 seconds before serving.
- Storage: Store any leftover cakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, it’s best to keep them in the fridge for up to 4 days.
Equipment You’ll Need
You don’t need lots of fancy gadgets for this recipe, but a few key items will make the process much smoother.
- A standard 12-hole muffin tin
- Electric hand mixer or stand mixer
- Large mixing bowl
- Spatula
- Wire cooling rack
- A larger baking sheet (optional, but recommended)
Common Mistakes to Avoid
- Overfilling the Tins: It’s tempting to use up all the batter, but filling the muffin cups more than two-thirds full will cause the cakes to overflow during baking. This creates misshapen cakes and a sticky mess in your oven.
- An Oven That’s Too Hot: The caramel topping can burn easily. If your oven runs hot, keep a close eye on the cakes. The topping should be bubbling and amber, not dark brown and smoking. An oven thermometer is a baker’s best friend.
- Inverting Too Soon or Too Late: Don’t skip the 5-minute rest time in the tin. If you invert them immediately, the hot caramel is too liquid and will run everywhere. If you wait too long, the caramel will cool and harden, sticking the cakes firmly to the tin.
Delicious Variations to Try
Once you’ve mastered the classic version, feel free to get creative! This is a great base recipe for experimenting.
- Spiced Version: Add 1/2 teaspoon of mixed spice or a combination of cinnamon and ground ginger to the cake batter for a lovely, warming note that pairs beautifully with the pineapple.
- Vegan Option: For a plant-based version, use a good quality dairy-free butter spread, your favourite plant-based milk (oat works well), and two flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water, per egg) in place of the dairy and eggs.
- Different Fruit: This recipe works wonderfully with other fruits. Try tinned pear halves, apricot halves, or even arrange a few dark cherries at the bottom for a Black Forest-inspired twist.
What to Serve With Mini Pineapple Upside-Down Cakes
These individual pineapple cakes are delicious on their own, but a simple accompaniment can elevate them even further.
- Vanilla Bean Ice Cream: A scoop of creamy vanilla ice cream melting over the warm, caramelised pineapple is a classic combination for a reason. It’s pure indulgence.
- Thick Double Cream: For a simple, British touch, a spoonful of cold, thick double cream or clotted cream cuts through the sweetness of the caramel perfectly.
- A Cup of Tea: These are absolutely lovely with a hot drink. A classic English breakfast tea or a fragrant Earl Grey is an ideal partner for an afternoon treat. For another sweet treat idea, you might enjoy my Carrot Halwa Recipe.
Frequently Asked Questions
Mini Pineapple Upside-Down Cakes
Ingredients
Method
- Preheat and Prepare the Tin: First, preheat your oven to 180°C (160°C fan/gas mark 4). Thoroughly grease a 12-hole deep muffin tin with butter or a flavourless oil spray. I find that placing the muffin tin on a larger baking sheet is a great way to catch any potential caramel drips and makes it much easier to handle.
- Make the Caramel Topping: In a small bowl, mix the 100g of melted butter with the 100g of light brown sugar until well combined. It will look like a wet, sandy paste.
- Assemble the Topping: Divide the brown sugar mixture evenly among the 12 muffin holes. Pat it down gently to create a flat base. Drain your pineapple rings and pat them dry with kitchen paper to remove excess moisture. Cut each ring in half. Place two halves into each muffin hole on top of the sugar mixture, arranging them so they curve around the sides. If you're using glacé cherries, pop one in the centre of each.
- Start the Cake Batter: In a large mixing bowl, or the bowl of a stand mixer, beat the 150g of softened butter and 150g of caster sugar together for 3-5 minutes until the mixture is pale, light, and fluffy.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, adding a tablespoon of the flour with the second egg to help prevent the mixture from curdling. Once incorporated, stir in the vanilla extract.
- Fold in the Flour: Sift the self-raising flour into the bowl. Using a large metal spoon or spatula, gently fold the flour into the wet ingredients until just combined. Be careful not to overmix, as this can make the cakes tough.
- Adjust the Consistency: The batter should be a soft, dropping consistency. If it feels a little stiff, fold in 2-3 tablespoons of milk until it loosens up slightly.
- Fill the Tins: Carefully spoon the cake batter evenly over the pineapple rings in the muffin tin, filling each one to about two-thirds full. Smooth the tops gently with the back of the spoon.
- Bake to Perfection: Bake in the preheated oven for 20-22 minutes, or until the sponges are golden brown, risen, and a skewer inserted into the centre comes out clean.
- Cool and Invert: Remove the tin from the oven and let it stand for 5 minutes. This is crucial as it allows the caramel to set slightly. Then, place a wire cooling rack over the top of the muffin tin. With oven gloves on, carefully and confidently flip the whole thing over. Lift the tin away to reveal your beautiful mini pineapple upside-down cakes. If any pineapple sticks, just gently lift it out and place it back on top of the cake.
Notes
I hope you adore making and eating these little gems as much as my family and I do. They are such a joyful bake, bringing a little bit of sunshine to any occasion. I’d love to hear how you get on with this recipe, so please feel free to leave a comment below and let me know if you tried any delicious variations!
All my best,
Ashley Rivera
