A taste of the Hawaiian islands in your kitchen!
I absolutely love pineapple upside-down cake. With my Hawaiian heritage, this dessert holds a special place alongside beloved treats like mochi and haupia pie as one of our most cherished sweets. Every holiday season, without fail, my sister and I gather in the kitchen to make one, and over the years, it’s become the perfect finale to our lengthy feasts. The combination of caramelized pineapple and tender cake brings back memories of countless family celebrations and continues to be a dessert I eagerly anticipate each year. I love the way the pineapple rings caramelize with the brown sugar, creating that perfect balance of sweet and tangy flavors—it’s irresistible.
I whipped up this recipe the other day to have delightful miniature sweet treats scattered throughout my house, and it instantly transported me back to those cherished holiday festivities with my family. The incredibly moist and fluffy cake, paired with the luscious tropical sweetness of the pineapple, filled my heart with joy! The bottoms of these little cakes develop the most beautiful caramelized crust with that perfectly crispy texture (hands down my favorite part of any pineapple upside-down cake) that will have you devouring the entire tray before you know it! Make this recipe the next time you want to bring a little slice of paradise into your kitchen.
Can I make this recipe in a 9-inch cake pan?
To make this recipe in a 9-inch cake pan, melt the 1/4 cup of butter and mix with brown sugar, then spread evenly across the bottom of a greased 9-inch round nonstick cake pan. Arrange the 12 pineapple rings in a single layer over the sugar mixture (they may overlap slightly) and place a cherry in the center of each ring. Prepare the cake batter exactly as written and pour it evenly over the pineapple arrangement. Bake at 350°F for 30-35 minutes (about 5-10 minutes longer than the mini version) until a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then run a knife around the edges and invert onto a serving plate while still warm.
How do I store leftovers?
If you’ve got any leftover cake, you can store it in an airtight container in the refrigerator for up to 4 days. This cake also freezes exceptionally well, and you can stash it away in the freezer for up to 2 months. To defrost, I recommend transferring them from the freezer to the refrigerator and letting them thaw overnight. For quicker defrosting, leave them at room temperature for 1-2 hours, or you can even microwave individual cakes for 20-30 seconds on the defrost setting until they’re warm throughout.
Serving suggestions
This pineapple upside-down cake makes for the perfect ending after a fabulous meal! If you’re wondering how to pair a dinner with this pineapple cake, just stick to the tropical theme. I recommend making a batch of these Slow-Cooker Pineapple 5-Spice Chicken Wings with a side of Steamed Rice, and this delightful Avocado Salad. If wings aren’t your thing, you can whip up some Hawaiian Garlic Shrimp and serve it alongside this delicious Hawaiian Macaroni Salad.
Mini Pineapple Upside-Down Cake
Ingredients
Instructions
Nutrition
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