Today I’m sharing these buttery, sweet Mini Tropical Fruit Upside Down Cakes for #SummerDessertWeek !
These beautiful desserts are a perfect individual summer treat everyone will love.
Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!
Mini Tropical Fruit Upside Down Cakes
- 4 tbsp butter melted
- 1 cup brown sugar divided
- 1 16 oz can pineapple slices with juice
- ¾ cup sweetened shredded coconut divided
- 1 cup unsalted butter softened
- ½ cup white sugar
- 2 eggs room temp
- 1 tbsp vanilla or coconut extract
- 1 1/3 cup flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- Preheat oven to 350 degrees.
- Grease cupcake (jumbo works great too) or mini bundt pan.
- In a small bowl, mix together melted butter and ½ cup brown sugar.
- Spoon about 1 tbsp of the brown sugar mixture into each cupcake tin.
- Remove the pineapple rings from the can. Save the juice for later.
- If they fit add one pineapple slice to each cupcake tin, if not break in half and add a half or ¾ of a pineapple ring to each.
- Top with shredded coconut on each.
- Now time to make the cake. In a large bowl add dry ingredients.: flour, baking soda, baking powder, and salt and stir.
- In another mixing bowl add softened butter and both white sugar and brown sugar.
- Using a hand mixer blend on medium speed until well combined.
- Add eggs, then extract and reserved pineapple juice. Mix well.
- Now slowly pour in dry ingredients and mix until smooth and combined.
- Spoon the batter into all the cupcake tins, filling completely and smoothing the tops.
- Bake for 20 minutes or until browned and cooked through.
- Let cool slightly then invert on top a platter or lined baking tray.
- Add toasted coconut to garnish while they are still warm.
- Serve warm or at room temp and enjoy your tropical treat!
In a small bowl, mix together melted butter and ½ cup brown sugar.
Spoon about 1 tbsp of the brown sugar mixture into each cupcake tin.
If they fit add one pineapple slice to each cupcake tin, if not break in half and add a half or ¾ of a pineapple ring to each.
Top with shredded coconut.
Now time to make the cake!
In a large bowl add dry ingredients.: flour, baking soda, baking powder, and salt and stir.
In another mixing bowl add softened butter and both white sugar and brown sugar.
Using a hand mixer blend on medium speed until well combined.
Add eggs, then extract and reserved pineapple juice. Mix well.
Now slowly pour in dry ingredients and mix until smooth and combined.
Spoon the batter into all the cupcake tins, filling completely and smoothing the tops.
Bake at 350 degrees for 20 minutes or until golden and cooked through.
Let cool slightly then invert on top a platter or lined baking tray.
Add toasted coconut to garnish while they are still warm.
Enjoy your tropical treat!
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream & Chilled Desserts:
- CopyCat Disney Dole Whip from Big Bear’s Wife
- Tropical Icebox Cake from A Kitchen Hoor’s Adventures
- Birthday Cake Ice Cream from Simply Inspired Meals
- Fresh Peach Sorbet from Blogghetti
- Key Lime Pie Milkshakes from Love and Confections
- Lemon Corn Panna Cotta from Pastry Chef Online
- Blueberry Pie from A Day in the Life on the Farm
Sweet Summertime Cakes and Cupcakes:
- Rainbow Tie Dye Cake from Hezzi-D’s Books and Cooks
- Sour Cream Pound Cake from Savory Experiments
- Blueberry-Lemon Ricotta Pound Cake from Nik Snacks
- Slab Strawberry Shortcake from Cheese Curd In Paradise
- Berry Lavender Cupcakes from The Spiffy Cookie
- Mini Tropical Fruit Upside Down Cakes from For the Love of Food
- Chocolate Zucchini Cream Cheese Cupcakes from Cindy’s Recipes and Writings
No Bake Treats:
- Orange Creamsicle Fruit Dip from Sweet Beginnings
- Banana Split Cheesecake Cheeseball from Sweet ReciPEAs
- No Bake Birthday Cake Bites from It’s Shanaka
- Southern Peach Cobbler from Back To My Southern Roots
- Raspberry-Blueberry Crisps from Karen’s Kitchen Stories
- Blackberry Dumplings from Palatable Pastime
- S’mores Creme Brulee from Jolene’s Recipe Journal
- Mini Cherry Pies from Our Sutton Place
Love that you made these mini! WHat a fun idea!
Such fun cakes!
These are darling! I love mini desserts. Built in portion control!
Angie | Big Bears Wife
Perfect little summer desserts! I love that everyone gets their own little cakes with this dessert!
What a perfect dessert for our next outdoor gathering. Love that they are individual sized.
Individual cakes are so cute! One for now, oh who am I kidding, two for now!
What a fun idea for a summer dessert! I need to get one of those mini bundt pans
I absolutely love these mini cakes! That tropical flavor is so perfect for summer!
Love your desserts but think your recipes could be more accurately written. The coconut “divided” should say in instructions the amounts where coconut is added, especially if one of the amounts needs toasting and the other doesn’t, I’m assuming. Otherwise you do a great job!
As with many of my recipes, when there are garnishes I do not always put measurements as it is optional. The recipe is complete and accurate.
Thanks for your comment Carol.
Terri | Love and Confections
Now I am really craving an upside down cake! I love individual cakes so much and these are perfect for Summer!
Such a wonderful post. Thank you so much!!