Go Back

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!