Mini Pineapple Upside Down Cakes

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Life has been insane lately and I haven’t had the time or energy to post, but I couldn’t wait any longer to post these.

I hadn’t had pineapple upside down cake in forever. I actually kind of forgot that it existed! But a few months ago, a little pineapple upside down bundt cake at Panera caught my eye. i bought one and was happily surprised when the cakes were fully of crunchy little poppy seeds. I loved the texture that they gave the cake! I immediately knew that I wanted to recreate them at home.

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These came out great! The pineapple reminds me of summer and makes even the dreariest winter day seem immediately tropical. The pineapple and brown sugar almost melts into the cake, which is moist and doughy with the great crunch.

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Mini Pineapple Upside Down Cakes 1

Mini Pineapple Upside Down Cakes

4 from 11 votes
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Servings: 12


  • ¼ cup packed brown sugar
  • 1 can pineapple rings
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ stick unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla 1
  • tablespoon dark rum optional
  • ½ cup milk
  • 2 tablespoons pineapple juice
  • ¼ cup poppy seeds


  • Preheat oven to 350.
  • Spray a cupcake pan with non-stick spray. Sprinkle 1/12th of the brown sugar into the bottom of each cup, then top with a pineapple ring.
  • Combine flour, baking powder, and salt in a small bowl. Add the butter and sugar to another bowl and beat until fluffy. Add the eggs, one at a time, mixing in between additions. Beat in the vanilla and rum.
  • Add half of the flour mixture and mix to combine. Mix in the milk and pineapple juice, then stir in the remaining flour. Gently fold in the poppy seeds.
  • Divide the batter among the cups of your pan, so that the pineapple ring is on the bottom. Bake for 18-22 minutes or until fully cooked.
  • Allow to cool, then invert pan onto a baking sheet to remove cakes.
Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!



Hi, I'm Lauren!

I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie. Read more...


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19 thoughts on “Mini Pineapple Upside Down Cakes”

  1. I love these so much! What a creative concept for a muffin and the pineapple halves form a “flowerette” if you will! Pretty inventive I would say!

    I have some poppy seeds I found in my spice drawer and I have some pineapple sitting in my pantry waiting for these!

    I even have a red silicone baking set like you have and I absolutely love them!! They revolutionized the way I baked. Are yours collapsable? I got mine through CVS last Christmas as one of my presents to myself. 🙂

    Looking forward to seeing more great things from you.

    NOTE: I subscribed to you and also I am going to share this recipe on Facebook with all my cooking buddies there. That means when I hit the send button, it will travel to the Philippines and also Italy as well as Istanbul!

    When I like something, and I feel it is unique, worthy and good…I send little carrier pidgeons out to spread the word!! 🙂

    Keep on cooking!

    Polly Motzko

  2. How cute! I too had completely forgotten about pineapple upside down cakes until your post, and I used to love them! I would have never thought to add poppy seed but it really adds are great color and i’m sure a nice little crunch! i can’t wait to recreate this at home!

  3. What a wonderful idea. These look amazing. I love the addition of poppy seeds. I hope you are having a great day. Blessings…Mary

  4. only once in my life did i attempt to use pineapple in a dessert. it was very traumatic. havent attempted since but your lil babies are gorgeous


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