Pin it
I've been whipping up these pineapple flip cakes forever, but turning them into minis was a total gamechanger! These adorable little upside down treats come topped with juicy pineapple circles and bright cherries that make them incredibly moist and great for sharing. Grabbing a boxed mix keeps everything super simple, yet they taste totally scratch-made with that irresistible sticky top layer everyone always fights to get!
Essential Ingredients For Delicious Pineapple Cake
- Pineapple Circles: A single can works perfectly for these mini delights.
- Boxed Mix: Grab yellow or white cake mix plus its required ingredients (we'll swap water for pineapple juice).
- Butter: You'll need melted unsalted butter (half cup) to create that gooey top layer.
- Brown Sugar: Just two packed tablespoons transforms everything into caramel heaven.
- Jar Cherries: Twelve vibrant cherries give these treats their signature look.
Easy Instructions For Mini Cakes
- Prep Time: Warm your oven to 350°F and coat your jumbo muffin tin. Good non-stick spray really helps these little cakes release properly.
- Sweet Foundation: Add melted butter and scatter brown sugar into each cup to create that signature sticky topping.
- Arrange Fruit: Set your pineapple circles down and tuck a cherry right in the middle of each one.
- Prepare Batter: My favorite trick? Use the leftover pineapple juice instead of water when mixing your cake batter.
- Pour And Cook: Fill each cup with batter and bake until they're golden on top, around 30 minutes.
- Rest Then Turn: Give them 10 minutes to settle, run a knife around the edges, then flip onto a baking sheet.
- Cooling Period: Let your mini treats cool all the way before you serve them up.
Tricks For Amazing Homemade Pineapple Cakes
- Fruit Variations: Rings look fancy but chunks or crushed pineapple work great too, especially in smaller tins.
- Tin Alternatives: Don't have jumbo muffin pans? Regular size works fine too - just trim your fruit to match the smaller size.
- Keeping Fresh: These little cakes stay good in your fridge for a couple days, but they're tastiest when eaten within a day.
- Make Ahead: These minis freeze really well - just wrap each one separately and let them thaw at room temperature when you want them.
Pin it
Fantastic Ways To Enjoy Your Pineapple Cake
These tiny treats are always the hit of any get-together! Serve them slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream. Everyone loves getting their own personal cake, and they look so cute on any dessert table. They're perfect for birthday parties, backyard cookouts, or whenever you want something that looks fancy but doesn't keep you slaving away in the kitchen all day.
Frequently Asked Questions
- → Can I swap the jumbo tins for regular ones?
Of course. You'll just need to make the pineapple rings smaller or switch to crushed pineapple. Also, bake for about 5-8 minutes less.
- → Why is pineapple juice recommended over water?
It gives the cake more flavor and makes sure no juice from the can gets wasted!
- → How do I keep the cakes from sticking to the pan?
Grease the tray really well with cooking spray, and after baking, let them sit for 10 minutes before flipping. You can carefully run a knife around the edges too.
- → Can I bake these in advance?
Sure, you can prepare them up to a day early. Store them sealed at room temperature and reheat a bit before serving if you'd like.
- → What if the caramel topping gets stuck?
Flip the cakes while they're warm, and be patient for the full 5 minutes after flipping before removing the pan. The caramel needs that time to loosen up.