These charming individual-sized desserts combine buttery caramel, sweet tropical pineapple, and tender cake for an elegant twist on a classic favorite. Let’s break down this recipe into comprehensive steps for perfect results every time.
Detailed Ingredients:
For the Topping:
- 2 sticks (226g) unsalted butter, room temperature
- 2 cups (440g) brown sugar, packed firmly
- 2 cans (20 oz each) pineapple slices, drained (reserve juice)
- 1 jar maraschino cherries, halved and patted dry
For the Cake:
- 2 boxes pineapple-flavored cake mix
- 6 large eggs, room temperature
- 1 cup (240ml) vegetable oil
- 2 cups (480ml) reserved pineapple juice
Essential Equipment:
- 24-cavity muffin tin (or multiple tins)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Sharp knife and cutting board
- Cooling racks
- Paper towels
- Small offset spatula
- Toothpicks for testing
Detailed Instructions:
- Preparation Phase (15-20 minutes):
- Bring all ingredients to room temperature
- Preheat oven to 350°F (175°C)
- Organize workspace and equipment
- Drain and prepare pineapple, reserving juice
- Cut pineapple rings into eighths
- Halve cherries and pat dry
- Caramel Layer (10 minutes):
- Melt butter over medium-low heat
- Add brown sugar gradually
- Stir constantly until sugar dissolves
- Cook until slightly thickened (3-4 minutes)
- Remove from heat immediately
- Preparing Muffin Tins (15 minutes):
- Grease tins thoroughly but lightly
- Add 1½ tablespoons caramel to each cavity
- Arrange 3 pineapple pieces decoratively
- Center half cherry in each cavity
- Work quickly while caramel is warm
- Cake Batter (10 minutes):
- Combine both boxes cake mix in large bowl
- Add eggs one at a time, beating well
- Pour in oil gradually while mixing
- Add pineapple juice slowly
- Beat until smooth but don’t overmix
- Assembly and Baking:
- Fill each cavity ⅓ full with batter
- Tap pans gently to remove air bubbles
- Bake 20-22 minutes
- Test with toothpick in center
- Look for golden brown edges
- Cooling and Unmolding (15 minutes):
- Cool on rack for exactly 10 minutes
- Run knife around edges
- Place serving plate over tin
- Flip quickly but carefully
- Remove tin slowly
- Adjust any displaced fruit
Troubleshooting Tips:
- If caramel crystallizes: Add splash of water, reheat gently
- If cakes stick: Warm bottom of tin slightly
- If fruit shifts: Adjust while still warm
- If too dark: Reduce temperature by 25°F
Storage Guidelines:
- Best served same day
- Store at room temperature up to 2 days
- Don’t refrigerate (affects texture)
- Cover loosely with foil
Professional Tips:
- Keep fruit pieces uniform size
- Don’t overcrowd fruit in tins
- Watch caramel carefully – it can burn quickly
- Use light-colored muffin tins for even heating
The perfect mini pineapple upside-down cake should have:
- Glossy, amber caramel topping
- Moist, tender crumb
- Clearly defined fruit pattern
- Even golden color
- Slightly domed bottom (top when flipped)
These individual cakes make beautiful presentations for parties, potlucks, or special occasions, offering all the charm of the classic dessert in a perfectly portioned size.