- Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
6. Cool and Flip
- Remove the muffin tin from the oven and let the cakes cool for at least 5 minutes.
- Loosen the edges if needed, then place a cookie sheet on top of the muffin tin. Flip the tin over to release the mini cakes.
7. Serve and Enjoy
- Serve warm or at room temperature. These mini cakes are perfect on their own or with a dollop of whipped cream!
Tips for Perfect Mini Pineapple Upside-Down Cakes
- Juicy Batter: Using the pineapple juice instead of water in the cake mix adds extra flavor and moisture.
- Prevent Sticking: Grease the muffin tins thoroughly to ensure the cakes release easily.
- Creative Variations: Swap maraschino cherries with fresh berries for a twist.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
These Mini Pineapple Upside-Down Cakes are a delightful combination of tropical flavors and nostalgic charm. Perfect for parties, potlucks, or an indulgent treat at home! Would you like additional ideas for variations or serving suggestions?
