Mini Pineapple Upside Down Cakes

Mini Pineapple Upside Down Cakes

Miniature desserts are all the rage right now, so serve up this classic dish in an easy to grab way!


Yields 12 servings
  • 4 large eggs, room temperature
  • 1 c. Firebee Cinnamon Honey
  • 1/4 c. brown sugar, packed
  • 1/2 c. pineapple juice
  • 1 1/2 c. flour
  • 2 1/4 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 2 Tbsp. cornstarch
  • 6 Tbsp. butter
  • 1 1/2 c. brown sugar, packed
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 12 pineapple rings
  • 12 maraschino cherries


Step 1

Preheat the oven to 350 degrees and spray jumbo muffin tins with nonstick cooking spray.

Step 2

Add together the eggs, Firebee Cinnamon Honey, 1/4 c. brown sugar, vanilla, flour, baking powder, cinnamon, salt, and cornstarch in a large mixing bowl or stand mixer. Mix until just combined and set aside.

Step 3

To make the topping, melt the butter over medium heat and then add in the brown sugar, vanilla, and salt. Cook for about 1 minute and then remove from heat.

Step 4

Spoon a couple tablespoons of the topping mixture into the bottom of each muffin cup and then top it with a pineapple ring and a cherry.

Step 5

Divide the batter between the muffin cups on top of the pineapple and cherry. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.

Step 6

Allow the cakes to cool for about 10 minutes before running a knife around each one to assist with removal. Place a cooling rack on top of the pan and then invert. Remove the pan and allow them to finish cooling. I would suggest placing a cookie sheet or something similar underneath to catch any drips.


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