Here’s my twist on classic pineapple upside down cake, made into cute little cheesecake bites that combine two favorite desserts into one. With a sweet pineapple topping, creamy cheesecake center, and buttery graham cracker crust, these mini treats are perfect for parties.
These mini cheesecakes have become a regular at our summer gatherings, and I often make a double batch because they disappear so quickly. And let’s be honest – they make pretty good breakfast treats too, if you happen to have any left over!
Why You’ll Love These Mini Pineapple Upside Down Cheesecakes
- Perfect portion control – Each mini cheesecake is individually sized, making them ideal for parties, potlucks, or when you want just a little sweet treat without making a whole cake.
- Classic flavors made fun – These little cakes pack all the beloved taste of traditional pineapple upside down cake – sweet caramelized fruit, moist cake, and that signature cherry on top – in an adorable miniature version.
- Simple ingredients – Using basic pantry staples and a cake mix shortcut means you can whip these up without a special trip to the store.
- Make-ahead friendly – You can bake these mini desserts ahead of time, making them perfect for busy hosts who want to plan ahead for parties or gatherings.
What Kind of Pineapple Should I Use?
For this recipe, you’ll want to use canned pineapple slices rather than fresh pineapple. While fresh pineapple is great for snacking, canned pineapple actually works better in this dessert because it’s more consistent in sweetness and texture. The round slices from the can are perfectly sized for these mini cheesecakes, and they come in the ideal thickness. When shopping, look for pineapple packed in juice (which you can use in the cake mix) rather than heavy syrup, as this gives a more natural pineapple flavor. If you do want to use fresh pineapple, keep in mind you’ll need to cut it into uniform slices and you might miss out on that classic caramelized texture that canned pineapple provides.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for this recipe:
- Yellow cake mix: While yellow cake mix gives the best results, you can use white cake mix or vanilla cake mix instead. Just know the color might be slightly different.
- Pineapple juice: If you’re out of pineapple juice, you can use the juice from the canned pineapple slices and top it off with orange juice or apple juice to reach the full cup needed.
- Oil: Any neutral-flavored oil works here – vegetable oil, canola oil, or even melted coconut oil are good options. You can also use melted butter for a richer taste.
- Maraschino cherries: Not a fan of maraschino cherries? You can skip them entirely or replace them with fresh raspberries, though they won’t have that same bright red pop of color.
- Brown sugar: Light or dark brown sugar both work fine. In a pinch, you can make your own by mixing 1 cup white sugar with 1-2 tablespoons molasses.
- Pineapple slices: Fresh pineapple rings can work instead of canned, but they need to be cut thin and patted very dry to prevent excess moisture. Canned pineapple is really best for consistent results.
Watch Out for These Mistakes While Baking
The trickiest part of making mini pineapple upside down cheesecakes is getting the caramel topping right – if your brown sugar and butter mixture is too hot when you add it to the pan, it can burn during baking and create a bitter taste. To prevent this, let the melted butter cool slightly before mixing with brown sugar, and make sure it’s evenly distributed in each muffin cup. Another common mistake is not properly draining the pineapple slices, which can make your cake too wet – pat them dry with paper towels before placing them in the pan to ensure the perfect caramelization. For the best results, let the cakes cool in the pan for exactly 5 minutes after baking – any longer and the caramel might stick to the pan, any shorter and the cakes might fall apart when flipped. When it’s time to flip, do it in one confident motion while the cakes are still warm, and if any fruit sticks to the pan, simply place it back on top of the cake where it belongs.
What to Serve With Mini Pineapple Upside Down Cheesecakes?
These sweet little treats are perfect on their own, but you can make them even more special with some thoughtful pairings! A scoop of vanilla ice cream on the side adds a cool, creamy contrast to the warm caramelized pineapple topping. For a tropical twist, try serving them with a dollop of coconut whipped cream or a drizzle of warm caramel sauce. If you’re hosting a dessert party, set up a coffee and tea station – a cup of hot coffee or Earl Grey tea makes these mini cakes taste even better.
Storage Instructions
Keep Fresh: These mini pineapple upside down cheesecakes need to be kept in the fridge. Place them in an airtight container and they’ll stay good for up to 4 days. The pineapple topping helps keep them moist, but I recommend not stacking them to maintain their pretty appearance.
Freeze: Want to save some for later? These little treats freeze surprisingly well! Wrap each cheesecake individually in plastic wrap, then place in a freezer-safe container. They’ll keep for up to 2 months in the freezer. Just remember that the texture of the pineapple might change slightly after freezing.
Thaw & Serve: When you’re ready to enjoy your frozen cheesecakes, transfer them to the fridge the night before and let them thaw slowly. This helps maintain their texture and prevents condensation from making them soggy. Once thawed, they taste almost as good as freshly made!
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 50-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2700
- Protein: 20-25 g
- Fat: 110-120 g
- Carbohydrates: 350-370 g
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 cup pineapple juice
- 1/2 cup oil
- 3 eggs
- 1 can (20 oz) pineapple slices
- 10 maraschino cherries
- 4 tablespoons melted butter
- 10 tablespoons brown sugar
Step 1: Prepare Pineapple and Cherries
Open a can of sliced pineapple and pour the juice into a measuring cup.
Reserve the pineapple slices on a plate lined with paper towels to drain.
If the juice measures less than one cup, add a little water to make up the difference.
Drain a can of Maraschino cherries on a separate paper towel to remove excess moisture.
Step 2: Mix the Cake Batter
In a large bowl, combine one box (15.25 oz) of yellow cake mix with the prepared one cup of pineapple juice, ½ cup of oil, and 3 eggs.
Mix together according to the package instructions until smooth and well combined.
Step 3: Prepare the Muffin Pans
Melt 4 tablespoons of butter in a small bowl or saucepan.
Grease the jumbo muffin pans with cooking spray, then wipe off any excess with a paper towel.
Pour 1 teaspoon of the melted butter into each muffin cup, being sure to leave the last two cups empty.
Add 1 tablespoon of brown sugar into each buttered cup and spread it around evenly using the back of a spoon.
Step 4: Assemble the Toppings
In each prepared muffin cup, place a slice of pineapple on top of the brown sugar.
Add a Maraschino cherry in the center of each pineapple slice.
This will form the delicious, fruity topping when the cakes are inverted after baking.
Step 5: Bake the Cakes
Preheat your oven to 325°F (165°C).
Pour the prepared cake batter evenly over the pineapple and cherries in the muffin cups.
Place the pans in the oven and bake the cakes for about 30 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Step 6: Cool and Release the Cakes
Once baked, allow the cakes to cool in the pan for about 10 minutes.
To remove them, gently run a plastic knife around the edges of each cake to loosen them.
Place a cookie sheet over the top of the muffin pan and invert it quickly to release the cakes.
If any cakes stick, gently scrape them out with a spatula and place them back on the serving plate to complete your presentation.