I adore this amazing recipe for mini pineapple upside down cake. So moist and light, but with that unique sugary zing. I just can’t get enough. Too bad it only makes a two, because I could eat that many alone. LOL!
Just kidding, I stopped at one, then shared the others with the family. I mean, the mini cakes have only been on the counter for a little while and they are definitely calling my name, but they will wait until dessert after dinner.
They. Will. Wait.
Of course, it doesn’t hurt that these mini pineapple upside down cakes are super moist. Not just like in the way that cake is traditionally moist, but a the-fruit-juice-adds-more-moistness kind of way.
Like cake needs more moistness–but really, this is fantastic.
Almost like these mini cakes have a syrup on them. Which, essentially they do.
A light butter-sugar-pineapple-cherry syrup that’s embedded. Pretty much my favorite way to enjoy a syrup on a cake, right?!
How to Make a Mini Pineapple Upside Down Cake
You seriously aren’t going to believe how easy this recipe for mini pineapple upside down cake is.
No need for a small saucepan over medium heat. No vanilla extract and pineapple slices. Just a muffin tin and a little magic.
So, here’s the magic trick: layering the best parts on the bottom of the cupcake tin, then using a super easy cake batter made from a mix that you can find at any grocery store.
Don’t panic, this is the trick! I’m not joking about not needing pineapple rings. So, hold your horses and don’t start stuffing them in your muffin cups.
That cake mix can be blah sometimes. I get it. And dry.
Those things are just a different kind of cake on their own.
But when you combine it with the magic layered sauce…that’s the magic.
If you want an Instant Pot Version of this Mini Pineapple Upside Down Cake, check this out!