Brown Butter Mini Pineapple Upside-Down Cakes

Brown Butter Pineapple Upside-Down Mini Cakes

A Retro Favorite with a Buttery Little Glow-Up

The classic pineapple upside-down cake gets downsized into individual campground-friendly treats, but we’re giving the old-school favorite a little upgrade. Brown butter and brown sugar create a rich caramelized base beneath juicy pineapple and cherries, while a hint of vanilla and warm spice makes the cake taste far more homemade than the amount of effort involved.

Serves: 24 mini cakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

For the Pineapple Topping

• ½ cup unsalted butter
• ⅔ cup packed brown sugar
• 1 (20 oz) can pineapple tidbits, drained with juice reserved
• 12 maraschino cherries, halved
• ½ tsp ground cinnamon
• Pinch of kosher salt

For the Cakes

• 1 box yellow or butter cake mix
• 3 large eggs
• ⅓ cup canola or vegetable oil
• Reserved pineapple juice, plus water as needed to equal the liquid called for on the cake mix
• 1 tsp vanilla extract

For Finishing

• Toasted coconut, optional
• Powdered sugar, optional
• Vanilla ice cream or whipped cream, for serving

🧁 Directions

1️⃣ Brown the Butter

Add the butter to a small saucepan over medium heat.

Cook for 4–5 minutes, swirling occasionally, until it foams and turns golden brown with a nutty aroma.

Remove from heat.

2️⃣ Make the Caramel Base

Stir the brown sugar, cinnamon and a pinch of salt into the browned butter.

Spoon the mixture evenly into 24 well-greased muffin cups.

3️⃣ Add the Pineapple

Divide the pineapple tidbits among the muffin cups.

Place one cherry half, cut-side down, in the center of each.

Try not to eat all the leftover pineapple while you’re doing this. 😂

4️⃣ Mix the Cake Batter

Prepare the cake mix with the eggs, oil, reserved pineapple juice and vanilla.

If you don’t have enough pineapple juice for the liquid amount called for on the box, simply add enough water to make up the difference.

Beat until smooth.

5️⃣ Fill the Muffin Cups

Spoon the batter over the pineapple mixture until each cup is about ¾ full.

Don’t overfill them or you’ll end up with one enormous pineapple cake organism taking over your oven. 😂

6️⃣ Bake

Bake at 350°F for 18–22 minutes, until the cakes are golden and a toothpick inserted into the center comes out clean.

Let them sit for only about 3–5 minutes.

7️⃣ Flip ‘Em

Place a large sheet pan or cooling rack over the muffin pan and carefully invert.

Lift the muffin pan away while the caramel is still warm.

If any pineapple decides to stay behind, just spoon it back onto its cake. Nobody has to know.

RVD Signature Twists

• Tropical Coconut – Sprinkle toasted coconut over the warm cakes just before serving.
• Rum-Kissed – Add 1 tablespoon dark rum to the cake batter for a little tropical warmth.
• Cherry Lover – Use a whole maraschino cherry in each cake instead of a half.
• Extra Pineapple – Add finely chopped pineapple directly to the cake batter for even more fruit flavor.
• Dessert Mode – Serve the cakes warm with vanilla ice cream and let the caramelized pineapple sauce melt right into it.

RV-Friendly Notes

✔ Uses boxed cake mix
✔ Minimal ingredients
✔ No layer cake decorating required
✔ Individual servings
✔ Easy campground potluck dessert
✔ Can be made ahead
✔ Muffin tin keeps portions simple
✔ Excellent served warm or at room temperature

Estimated Nutrition

Per Mini Cake — Makes 24

Calories: ~190
Protein: ~2g
Carbohydrates: ~29g
Fat: ~8g
Fiber: ~1g
Sugar: ~20g

Nutrition will vary depending on cake mix and toppings used.

❤️ Why RVers Love It

The original recipe was already wonderfully RV-friendly because it turned a traditional cake into simple individual portions using a boxed mix and muffin pan. (RV Destinations Magazine) The browned butter and warm spices give this refreshed version a richer flavor without sacrificing what made the original so useful: it’s easy, portable and almost impossible not to love.