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.
Ingredients
- 1/4 cup unsalted butter, for topping
- 1/2 cup light brown sugar, packed (for topping)
- 12 rings fresh pineapple, or canned, drained
- 12 maraschino cherries
- 1/4 cup unsalted butter, softened (for batter)
- 2/3 cup granulated sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk, at room temperature
Instructions
- Preheat your oven to 350°F. Generously spray a 12-cup standard muffin tin with nonstick cooking spray.
- Melt butter for topping in a small saucepan over low heat. Stir in brown sugar until smooth. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup. Place a pineapple ring in each cup and center a maraschino cherry atop each ring.
- In a large bowl, beat the softened butter and granulated sugar until smooth. Add the egg and vanilla extract; mix until well combined. In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix just until combined. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 5 minutes before inverting onto a cooling rack to release the mini cakes. Serve warm or at room temperature.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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