Mini Pineapple Upside Down Cakes

Did you know a traditional slice of pineapple upside down cake clocks in at almost 400 calories? Not very summer-body friendly, now is it? That’s why I love shrinking ‘em down and skinny-ing ‘em up by baking mini cakes. They’re under 185 calories each, easy to make, and look so darn pretty on a plate… They just beg you to grab one and show your friends, then quickly dash away so they don’t steal yours. No fancy equipment necessary, either – you only need 7 basic ingredients and a muffin tin.

… And maybe a little self control to avoid snacking on those cute, crimson maraschino cherries. (The best part of a sundae, as everyone knows).

For spring and summer parties, I love toting these tiny upside down cakes with me… along with a nice bottle of wine for the host! These cakes are unique little sweet treats that will have everyone asking you for the recipe. Your choice whether to give your new secret away, though…

The yellow cake is super soft, with bright summery flavor and a buttery, sweet pineapple halo. A tiny maraschino cherry is the perfect colorful touch. Just 20 minutes in your oven and a few minutes to cool (if you can handle the suspense) is all it takes. Served on a pretty platter, these sweet summer cakes make the cutest presentation for parties.

Try this fun twist on the traditional cake and I know you’ll be hooked!

PrintPrint Recipe

Mini Pineapple Upside Down Cakes

Yield: Makes 12 cakes


Nonstick cooking spray
2 (20 ounce) cans sliced pineapple
1 (18.25 ounce) package yellow cake mix
3 large eggs
1/3 cup vegetable oil
2/3 cup packed brown sugar
1/3 cup butter, melted
12 maraschino cherries


Preheat oven to 350 degrees F. Spray the cups of a standard-sized 12-cup muffin tin with nonstick cooking spray. (Do not use paper muffin cup liners.)

Drain cans of pineapple into a measuring cup, reserving 1 1/4 cups of pineapple juice.

In a large mixing bowl, combine cake mix, eggs, oil and pineapple juice. Mix well.

In a separate small bowl, mix brown sugar and butter. Spoon 1/2 Tbsp. into each muffin cup. Press one pineapple ring to fit inside each muffin cup. Press a maraschino cherry into the center of the pineapple. Spoon cake batter over top, filling each cup 2/3 full.

Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Immediately invert onto wire racks to cool.


You may have leftover cake batter. Save it in a resealable container, label it, and freeze for later!

Adapted from Taste of Home


20 Responses to “Mini Pineapple Upside Down Cakes”

  1. #
    Medeja — August 18, 2014 @ 3:49 am

    I am afraid I still would end up with 400 kcal.. these cakes look so cute that it would be difficult to stop after just one :)

  2. #
    Maureen | Orgasmic Chef — August 18, 2014 @ 6:24 am

    What a clever idea!

  3. #
    Katrina @ Warm Vanilla Sugar — August 18, 2014 @ 6:54 am

    Uhh…this is the best thing I’ve seen all day!! So flipping cute!

  4. #
    Jules @ WolfItDown — August 18, 2014 @ 7:33 am

    There are too darn cute! And they sound to easy to whip up as well – I want some now! Hehe :) Thanks for sharing and I hope you’ve had a great start to your week :) HUgs from across the seas :) x

  5. #
    Sues — August 18, 2014 @ 8:00 am

    These are SO cute!! I had no idea pineapple upside down cakes were so caloric, so these are perfect. Though I’d probably end up eating five of them :)

  6. #
    Rocio Pena — August 18, 2014 @ 8:54 am

    D.E.L.I.C.I.O.U.S!!!! I was the lucky recipient of these for my bday party…and they were extra, extra special because of the person who made them for me.

    And yeah, you CAN’T just eat one! But that’s ok…totally worth every freakin’ calorie :)

  7. #
    Elisa @ Insalata di Sillabe — August 18, 2014 @ 9:18 am

    Actually I’m not a big fan of pineapple but I do love everything that comes in bite-size…I mean, everything is cuter in mini form, right?! So I can’t wait to give these little babies a go, maybe using another type of fruit!

    xo, Elisa

    • Georgia — August 18th, 2014 @ 11:40 am

      You can use peaches if you don’t like pineapple!

  8. #
    Gaby — August 18, 2014 @ 9:47 am

    Such a great idea! So delicious!

  9. #
    sarah k @ the pajama chef — August 18, 2014 @ 10:37 am

    mini makes everything better! i really don’t think traditional pineapple upside down cake looks that pretty but these are just so cute :)

  10. #
    Stephanie @ Girl Versus Dough — August 18, 2014 @ 3:01 pm

    These are so cute! And delicious looking, obvi.

  11. #
    Choc Chip Uru — August 18, 2014 @ 5:44 pm

    What cute and delicious pineapple cakes, they are so golden and soft!

    Choc Chip Uru

  12. #
    Kitchen Belleicious — August 19, 2014 @ 7:45 am

    they are so dainty and cute. I love the cherry on the top. The perfect little bit of joy

  13. #
    Meriem @ Culinary Couture — August 19, 2014 @ 12:52 pm

    These are the cutest!

  14. #
    Dixya @ Food, Pleasure, and Health — August 19, 2014 @ 2:29 pm

    this is so freaking cute!

  15. #
    Nicole ~ Cooking for Keeps — August 19, 2014 @ 4:36 pm

    What a cute idea for a hostess gift! I love it! And I love that they’re under 200 calories!

  16. #
    Nazima, franglais kitchen — August 20, 2014 @ 8:40 am

    what a lovely idea – so cute! I like mini cakes too and these are perfect

  17. #
    Valerie | From Valerie's Kitchen — August 20, 2014 @ 12:21 pm

    Cute, clever, and easy! I love how bright and summery they look. Great idea, Georgia!

  18. #
    Stephanie — September 2, 2014 @ 6:49 pm

    Do you need to dry the pineapple slices and cherries before assembling the cakes?

    • Georgia — September 3rd, 2014 @ 12:50 pm

      No need to pat the pineapple dry, but I usually pat the maraschino cherries dry so the red color doesn’t “bleed” onto the cakes.

Leave a Comment