Oh hey, sweet tooth.
You’re gonna love these Cottage Cheese Pineapple Upside-Down Cups. They’re sweet, a little tangy, soft in the middle, and caramelized on the outside.
The cottage cheese makes them creamy without being heavy.
Think of your favorite pineapple upside-down cake… but lighter, faster, and baked in cute little muffin tins.
I’ve made these on a Sunday afternoon and had zero regrets. They’re perfect for brunch or a light dessert. And they smell amazing while baking.
🍍 What You’ll Need
- 1 cup low-fat cottage cheese
- 2 eggs
- ¼ cup honey
- 1 tsp vanilla extract
- ½ cup whole wheat flour
- ½ tsp baking powder
- ¼ tsp salt
- 6 pineapple rings (canned, in juice – not syrup), drained and patted dry
- 6 maraschino cherries
- 2 tbsp melted unsalted butter
- 2 tbsp light brown sugar
Why I Love This Recipe
This recipe is like a secret shortcut to comfort food. I started making it when I was craving pineapple upside-down cake but didn’t want to deal with a whole cake.
- No mixer needed. Just a bowl and spoon.
- Cottage cheese keeps it moist and protein-packed.
- Each cup has a perfect balance of sweet fruit and soft cake.
- You get that fancy “upside-down” look with zero effort.
- Great for portion control (unless you eat three—no judgment).
Servings + Cook Time
- Servings: 6 individual upside-down cups
- Prep Time: 10 minutes
- Bake Time: 22–25 minutes
- Total Time: 35 minutes
Macros (Per Cup)
- Calories: 145
- Protein: 6g
- Carbs: 18g
- Fat: 6g
- Fiber: 2g
- Sugar: 11g
🔬 Why This Recipe Works (Quick Science)
- Cottage cheese adds protein and moisture, helping the cake stay tender without extra fat.
- Honey adds sweetness while keeping the crumb moist (it’s hygroscopic—science word for “attracts water”).
- Pineapple and brown sugar caramelize as they bake underneath, flipping into a beautiful golden topping.
- Whole wheat flour gives a subtle nutty flavor and fiber without making it dense.
🧠 Meal Plan Ideas
- Breakfast: Serve with Greek yogurt and a drizzle of maple syrup.
- Brunch: Pair with scrambled eggs or a veggie frittata.
- Dessert: Add whipped cream or vanilla frozen yogurt.
- Snack: Grab one with a cup of tea or coffee in the afternoon.
🚫 Common Mistakes
- Using too much liquid from the pineapple. Drain and pat dry!
- Not greasing the muffin tin enough. Use butter or spray generously or they’ll stick.
- Overmixing the batter. Stir just until combined to keep things fluffy.
- Not letting them cool a bit before flipping. The fruit needs to set slightly before you pop them out.
🍴 Tools You’ll Need
- Muffin tin (6 cups)
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Rubber spatula
- Small spoon for portioning
- Cooling rack
🔁 Substitutions and Variations
- No honey? Use maple syrup or agave.
- Gluten-free? Sub in 1:1 gluten-free baking flour.
- No cherries? Try fresh berries or leave them out.
- Want a different fruit? Try thinly sliced peaches or mango.
- Sweeter version? Add a tbsp of sugar to the batter.
⏱ Make Ahead Tips
- You can bake these the night before. Store in the fridge and warm them up for 10–15 seconds in the microwave.
- You can mix the batter 1 day ahead—just give it a gentle stir before baking.
👩🍳 Instructions
1. Preheat the oven to 350°F (175°C).
Grease 6 cups of a muffin tin with melted butter or nonstick spray.
2. Make the caramel layer.
In each muffin cup, add 1 tsp melted butter and 1 tsp brown sugar. Place a pineapple ring in each, trimming to fit if needed, and nestle a cherry in the middle.
3. Mix the wet ingredients.
In a bowl, whisk together the cottage cheese, eggs, honey, and vanilla extract until smooth.
4. Add the dry ingredients.
Stir in the flour, baking powder, and salt until just combined. Don’t overmix.
5. Spoon batter into muffin cups.
Divide batter evenly over the pineapple layers. Fill each about ¾ full.
6. Bake.
Bake for 22–25 minutes until golden and a toothpick comes out clean.
7. Cool and flip.
Let cool 5–10 minutes. Run a knife around each and flip onto a wire rack or plate.
🧊 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave for 10–15 seconds.
- Don’t freeze—they get soggy.
🥄 What to Serve With
- Fresh fruit salad
- Whipped cream or coconut cream
- A hot mug of coffee or tea
- Vanilla yogurt on the side
❓ FAQ
Can I make these dairy-free?
Yes! Use plant-based cottage cheese and vegan butter.
Do I have to use whole wheat flour?
Nope. All-purpose flour works just fine too.
Can I use fresh pineapple?
Yes, but slice it very thin and pat it dry before using.
Why are mine sticking to the pan?
They probably needed a little more greasing. Make sure each cup is coated well with butter or spray.
Ready to Bake?
I hope you give these Cottage Cheese Pineapple Upside-Down Cups a try. They’re easy, delicious, and feel way fancier than they are. Let me know how yours turn out in the comments—ask me anything, I’m happy to help!
🥄💛
