Made with yellow cake mix, crushed pineapple, brown sugar, butter, and cherries, these Mini Pineapple Upside-Down Cake Treats are sunshine in every bite.
I wasn’t planning to bake. Isn’t that always how the best things start?
It was one of those lazy Sundays where nothing was really wrong, but I needed something warm, sweet, and maybe a little nostalgic to snap me out of a weird funk. I was staring into the pantry like it owed me something, and there it was: a dusty can of crushed pineapple. No plan. No recipe in hand. Just a memory.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I hadn’t had pineapple upside-down cake in years. My grandmother used to make it in a cast-iron skillet—full-sized, rings of pineapple perfectly centered, each one with a cherry in the middle like a little edible jewel. It was dramatic. It was gooey. It was hers.
But I didn’t want a big ol’ cake that day. I wanted something I could make fast, share (if I felt like it), and maybe sneak into the fridge for late-night nibbling without feeling too guilty. And just like that, Mini Pineapple Upside-Down Cake Treats were born. A little messy. A little sweet. And absolutely worth every second.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Mini Pineapple Upside-Down Cake Treats Recipe?
Let’s be honest: upside-down cake isn’t new. It’s been around forever. But making it mini? Total game-changer. These treats hit all the right notes—sweet, tangy, buttery—and they come in their own cute little package.
Here’s why I keep making them:
-
They bake fast. I mean, you can go from “I want cake” to “I have cake” in under 30 minutes.
-
No slices to serve. Everyone gets their own. No fighting over corner pieces or missing cherries.
-
They’re low-stress. You’re using a cake mix. There’s no shame in that game.
-
They smell insane while baking. Think caramelized sugar, pineapple, and warm vanilla… basically, edible therapy.
And hey—if you mess up a little? If one doesn’t flip perfectly or the cherry goes rogue? That just makes it real.
Ingredient Notes:
I promise you won’t need anything weird or expensive. You might already have most of it in your kitchen right now. That’s kind of the magic of this recipe—it’s unfussy comfort food.
-
Cooking spray – Your best friend here. These treats will stick if you get stingy.
-
Butter (melted) – For that dreamy, golden layer under the pineapple.
-
Brown sugar – It gets all caramel-y in the oven. Don’t skimp.
-
Maraschino cherries – Okay, they’re basically sugar bombs in a jar, but they make the presentation.
-
Crushed pineapple – Easier than pineapple rings for these mini cakes, and they stay juicy.
-
Yellow cake mix – Use your favorite. Mine’s whatever’s on sale.
-
Pineapple juice – Swap it for the water in the cake mix for extra flavor.
-
Powdered sugar (optional) – Just for that little dusting of flair, if you’re feeling it.
How To Make Mini Pineapple Upside-Down Cake Treats?
Step 1: Preheat and prep.
Oven to 350°F. Spray your muffin tin like you mean it. Seriously—this isn’t the time for a light mist. Think “thunderstorm” coverage.
Step 2: Layer the good stuff.
Into each muffin cup, add 1 tsp melted butter. Then 1 tbsp brown sugar. Press in a cherry (try to center it… or don’t), and top with a heaping spoonful of crushed pineapple. Press it down a bit so it’s snug.
Step 3: Cake mix magic.
Make the cake mix as directed on the box, but replace the water with that pineapple juice you cleverly saved from the can. It’s such a simple swap, but wow does it change the flavor.
Step 4: Fill ‘em up and bake.
Spoon the batter into each cup, almost to the top. Bake for about 20 minutes, or until a toothpick comes out clean and your kitchen smells like a tropical bakery.
Step 5: Cool… but not too long.
Let the cakes sit for 5 minutes. Set a timer. Then, place a tray or parchment paper on top and do the flip. If one sticks, gently nudge it with a spoon and pretend nothing happened.
Step 6: Optional glam moment.
A sprinkle of powdered sugar never hurt anyone. Unless they were wearing black pants. Then it’s a choice.
Want To Save This Recipe?
Storage Options:
-
Room temp: Store in an airtight container. 1–2 days max. They’re best fresh.
-
Fridge: Totally okay, especially if your kitchen’s warm. They firm up a little but stay moist.
-
Freezer: Yes, you can freeze them! Wrap them up tight and thaw in the fridge overnight. Warm them up for 10 seconds if you want the gooey topping to come back to life.
Also, yes—I’ve eaten one cold straight from the fridge. With my hands. No regrets.
Variations and Substitutions:
Got an idea? Go with it. These little guys are pretty forgiving. Here’s what I’ve tried (and loved):
-
Use pineapple tidbits if you like a chunkier bite.
-
Try a butter pecan cake mix for extra richness.
-
Add coconut flakes to the pineapple layer. You’re halfway to piña colada.
-
Swap cherries for blueberries if you want something unexpected.
-
Add rum extract to the batter. Instant vacation.
Let the cake be your canvas, Picasso.
What to Serve with Mini Pineapple Upside-Down Cake Treats?
These little treats play well with:
-
Whipped cream – canned, homemade, or stolen from the back of the fridge.
-
Vanilla ice cream – because warm + cold = heaven.
-
Coffee or tea – balances the sweetness.
-
Champagne brunches – don’t knock it till you’ve tried it.
-
Late-night cravings – trust me, they hit different after 11 p.m.
Frequently Asked Questions:
Can I use cupcake liners?
Nope. They’ll mess with the flip. Just spray the pan really well.
Can I make these a day ahead?
Absolutely. They’re even better after they settle. Just reheat gently or eat cold (yes, I’m repeating this on purpose).
Do I have to use maraschino cherries?
Not technically. But would it be pineapple upside-down cake without the cherry? That’s a question only you can answer.
These Mini Pineapple Upside-Down Cake Treats aren’t trying to win any baking awards. They don’t need artisan flair or 14 obscure ingredients. They’re just good. Honest. Sweet. A little sticky. And a lot comforting.
They remind me of potlucks in church basements, birthday parties with too much laughter, and those golden summer afternoons when the only plan is “dessert first.”
So make them. Share them (or don’t). Eat two warm out of the tin and feel no guilt.
And if you burn your fingers flipping them too early like I did? Welcome to the club. Can’t wait to hear what you think.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mini Pineapple Upside-Down Cake Treats
Ingredients
- Cooking spray
- 1/2 c butter melted
- 1 1/2 c brown sugar
- 24 maraschino cherries
- 1 20 oz can crushed pineapple (reserve juice)
- 1 15.25 oz package yellow cake mix (add vegetable oil and eggs as called for on the package)
- 1 1/3 c pineapple juice use as much juice as water required by the cake mix package
- Confectioners' sugar for dusting
Instructions
- Preheat & Prep: Heat your oven to 350°F (175°C). Spray 24 muffin cups with cooking spray.
- Butter & Sugar: Place 1 tsp melted butter in each muffin cup. Add 1 tbsp brown sugar on top.
- Cherry & Pineapple: Press a cherry into the center of the brown sugar in each cup. Top with a heaping tablespoon of crushed pineapple, pressing it down.
- Cake Mix: Follow the cake mix instructions, but use pineapple juice instead of water. Mix until smooth.
- Fill Cups: Pour the cake batter into muffin cups, almost to the top.
- Bake: Bake for about 20 minutes or until a toothpick comes out clean.
- Cool & Serve: Let them cool for 5 minutes, then invert onto waxed paper. Serve pineapple and cherry side up, and dust with confectioners' sugar if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
