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These Mini Pineapple Upside Down Tarts are soft, buttery, and baked right in a muffin pan. They flip out glossy, golden, and just a little nostalgic in the best way.
Mini Pineapple Upside Down Tarts made in a muffin pan with buttery vanilla cake and sweet pineapple rings.
Sweet, buttery little pineapple cakes with jammy cherries and crisp edges.
Why You Will Love and Enjoy Mini Pineapple Upside Down Tarts
They bake faster than a full cake and flip out perfectly portioned every time. You get caramelized pineapple, soft vanilla cake, and zero slicing.
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Mini Pineapple Upside Down Tarts
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
A soft vanilla cake with pineapple and cherries baked right in muffin cups. Quick to bake, fun to flip, and golden on top.
Ingredients
- 0.99 pd – 450 g pineapple rings in syrup, drained and syrup reserved
- 7 maraschino cherries
- 1 cup sugar
- 1/2 cup soft butter
- 2 eggs, room temperature
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla essence
- Cooking spray
Instructions
- Preheat the oven to 160°C and lightly spray a 6-cup muffin pan with cooking spray, making sure the bottoms are well coated so nothing sticks later.
- In a mixing bowl, cream 1/2 cup soft butter with 1 cup sugar until pale and fluffy. Don’t rush; it helps keep the cakes tender.
- Beat in 1 tsp vanilla essence and 4 Tbsp reserved pineapple syrup from the drained pineapple rings.
- Add 2 eggs, one at a time, beating well after each addition so the batter stays smooth and doesn’t split.
- Sift 1 cup flour, 1 tsp baking powder, and 1/4 tsp salt together, then add to the batter.
- Mix just until combined. Don’t overbeat or the cakes turn dense.
- Place 1 pineapple ring into the bottom of each muffin cup.
- If the rings are large, trim slightly so they sit flat.
- Place 1 cherry in the center of each ring.
- Spoon the batter evenly over the pineapple rings, filling each cup about 3/4 full so they don’t overflow.
- Bake for 22 to 25 minutes, until the tops are lightly golden and spring back when touched.
- Let the tarts rest in the pan for 5 minutes, then carefully run a knife around the edges and invert onto a rack or plate while still warm. Waiting too long can make the pineapple stick.
Notes
Created, prepared, tried, and tested by Melanie
Buttery mini pineapple upside down tarts baked in a muffin pan for easy serving and clean edges. Perfect for saving when you want a small batch dessert that feels classic and familiar.
Mini Pineapple Upside Down Tarts deliver buttery vanilla cake with caramelized pineapple and cherries in every bite. They are quick to bake, easy to flip, and perfectly portioned, making them ideal for a sweet treat any time of day.
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