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Craving a sweet treat? Try this mini Pineapple Upside Down Cake, perfect for one. It’s a moist, buttery cake with a caramelized pineapple slice and a cherry on top. Baked in a ramekin, this single serving dessert keeps the traditional charm of upside down cakes, while being simple and elegant. Reminiscent of the cakes like those my mother made, it’s a delightful and easy-to-make dessert.
If you’re on the hunt for more delightful mini cakes, you’re in luck! Our selection includes a moist and flavorful Carrot Cake, a light and fluffy White Cake, a decadently gooey Chocolate Lava Cake, a rich and creamy Italian Cream Cake, and a classic, velvety Red Velvet Cake. These are just a few highlights from our tempting array of mini cake recipes.
Why You’ll Love This Recipe
- Perfect Size: Just right for a single serving, satisfying your dessert craving without leftovers.
- Simple Elegance: This small upside down cake is visually appealing, with a caramelized pineapple and cherry topping that looks as good as it tastes.
- Easy to Make: With simple steps, this recipe is perfect for beginners or those looking for a quick dessert.
- Rich Flavor: The combination of buttery cake, caramelized fruit, and cherry offers a decadent taste.
- Homemade Goodness: This from-scratch recipe brings a touch of homemade nostalgia, reminiscent of traditional family desserts.
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What Is A Pineapple Upside Down Cake?
Similar to our beloved Mini Banana Upside Down Cake, the Pineapple Upside Down Cake is a treasure in the world of desserts. Upside down cakes blend beauty and simplicity, allowing almost any fruit to take center stage. This cake features a rich, buttery base that bakes over pineapple slices and cherries, nestled in a mix of butter and brown sugar. When flipped after baking, the pineapples and cherries emerge on top, surrounded by a beautifully caramelized “crust.” This easy, single serving Pineapple Upside Down Cake is a perfectly sized delight for one, embodying the charm of traditional upside down cakes.
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Ingredients
If you have any ingredients leftover from this small Pineapple Upside Down Cake recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: This recipe requires 2 tablespoons of salted butter. Melt one tablespoon with brown sugar to create the luscious topping, and use the second tablespoon, softened, in the cake batter for richness.
- Sugar: White granulated sugar is used to sweeten the cake, while brown sugar in the topping adds a deep, essential flavor. If you don’t have brown sugar, consider using our homemade brown sugar recipe to make a small batch to use in this recipe.
- Pineapple Slice: Both fresh and canned pineapple are suitable for this recipe, providing that signature tropical taste. Consider using leftover pineapple in a small batch of Ambrosia, a Tropical Smoothie, or as a topping for broiled chicken.
- Cherry: A key element of pineapple upside down cake, the cherry not only adds flavor but also serves as a built-in garnish, eliminating the need for additional frosting or decoration. Use extra cherries to top a bowl of vanilla ice cream or a strawberry milkshake.
- Egg Yolk: Just one egg yolk is needed to add moisture and structure to the cake. Hang on to the egg white and use it in one of our egg white recipes like Coconut Macaroons or Flourless Chocolate Cookies.
- Vanilla Extract: Included for its aromatic flavor, enhancing the overall taste of the cake.
- Flour: Regular all-purpose flour is the foundation of this cake, giving it structure and softness.
- Baking Powder: This ingredient is crucial for giving the cake its light and airy lift.
- Salt: A pinch of salt is used to balance and enhance the flavors in the cake.
- Milk: While I prefer whole milk for its richness, any percentage of cow’s milk can be used. Soy and almond milk are also great alternatives for a different twist.
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Recipe Variations
Explore the versatility of this classic dessert with our creative twists on the traditional Pineapple Upside Down Cake. Each variation brings a unique flavor and style, perfect for those looking to experiment or simply craving something a bit different.
- Tropical Mango Upside Down Cake: Swap out the pineapple for mango slices. This version infuses a sweet, exotic flair, making it an ideal summer dessert.
- Upside Down Cake with Berries: For a berry-filled upside down cake, replace the pineapple with a mix of berries such as blueberries, raspberries, and blackberries. This berry-rich variant offers a delightful burst of fresh, tart flavors.
- Caramel Apple Upside Down Cake: By using thinly sliced apples in place of pineapple, you can bake a caramel apple cake. The apples caramelize beautifully, offering a comforting, autumn-inspired treat.
- Chocolate Pear Upside Down Cake: Introduce thinly sliced pears and a tablespoon or two of chocolate chips to the batter. This indulgent combination brings a sophisticated and luxurious twist to the classic recipe.
- Peaches and Cream Upside Down Cake: Substitute pineapple with peach slices and top with homemade whipped cream. This variation is delightfully creamy and perfect for those who enjoy a milder, yet rich fruit flavor.
How To Make A Pineapple Upside Down Cake
These step-by-step photos and instructions help you visualize how to make this upside down pineapple cake. See the recipe box below for ingredient amounts and full recipe instructions.
- Start by melting the butter in a bowl. Once melted, add the brown sugar and stir until well combined.
- Next, pour this butter and brown sugar mixture into a buttered oven-safe 10 ounce ramekin. Place a pineapple slice on top of the mixture and put a cherry in the center of the pineapple.
- In a separate bowl, prepare the cake batter by mixing together all the necessary ingredients.
- Gently pour the cake batter over the pineapple slice and cherry in the ramekin. Place the ramekin in the oven and bake for 30 minutes.
This is truly the best pineapple upside down cake! It’s incredibly simple to prepare and the combination of caramel and pineapple creates a decadent and delightful flavor.
Whenever you’re craving something sweet, remember this fantastic retro recipe – it’s a timeless classic!
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Expert Tips
- Butter the Ramekin: Be sure to generously butter the ramekin for easy cake release.
- Even Fruit Layer: Arrange the pineapple and cherry neatly for a beautiful presentation after flipping the cake.
- Check for Doneness: Insert a toothpick into the cake; it should come out clean when done.
- Cool Before Flipping: Let the cake cool for 10-15 minutes in the ramekin before flipping to prevent breaking.
- Serve Warm: For the best flavor and texture, enjoy the cake while it’s still warm.
Frequently Asked Questions
To successfully flip a Pineapple Upside Down Cake, let it cool for about 15 minutes after baking. Run a knife gently around the edges to loosen the cake from the sides of the pan. Then, place a plate on top of the baking dish, with the top of the plate directly touching the cake’s surface. If the dish is still hot, be sure to use oven mitts. Carefully hold the baking dish and the plate together and quickly turn them over. The cake should smoothly release onto the plate.
Yes, though it’s best enjoyed fresh. If needed, store in the refrigerator and reheat before serving.
A 10-ounce ramekin is perfect for this recipe.
Absolutely! Drain it well before use.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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If you’ve tried this single serve Pineapple Upside Down Cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Mini Pineapple Upside Down Cake
Equipment
Ingredients
- 1 tablespoon salted butter –melted
- 1 tablespoon brown sugar
- 1 pineapple slice
- 1 maraschino cherry
For The Cake Batter
- 1 tablespoon salted butter -softened
- 3 tablespoons sugar
- 1 egg yolk
- ⅛ teaspoon vanilla extract
- 3 tablespoons all purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 1 tablespoon milk -any percentage, soy, or almond milk.
Instructions
- Preheat your oven to 350 degrees F (177 degrees C). Generously butter the inside of a 10-ounce ramekin.
- In a small bowl, combine the melted butter and brown sugar. Pour this mixture into the ramekin, spreading it evenly to cover the bottom.
- Place a pineapple slice in the ramekin and add the cherry in the center hole of the pineapple.
- In another small bowl, cream together the softened butter and sugar until well mixed.
- Incorporate the egg yolk and vanilla extract into the butter and sugar mixture, mixing thoroughly.
- Gently fold in the flour, baking powder, and salt, mixing until just combined to avoid overmixing.
- Blend in the milk.
- Pour the batter over the pineapple in the ramekin, smoothing the top with the back of a spoon. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- After baking, place the ramekin on a cooling rack for 15 minutes. Then, cover the ramekin with a plate and carefully invert it. The cake should easily release onto the plate.
Notes
- Butter the Ramekin: Be sure to generously butter the ramekin for easy cake release.
- Even Fruit Layer: Arrange the pineapple and cherry neatly for a beautiful presentation after flipping the cake.
- Check for Doneness: Insert a toothpick into the cake; it should come out clean when done.
- Cool Before Flipping: Let the cake cool for a few minutes in the ramekin before flipping to prevent breaking.
- Serve Warm: For the best flavor and texture, enjoy the cake while it’s still warm.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
WOW this is perfection ! A bit too sweet for me ; but my kids will be delighted ! Maybe i’ll try it for me with banana instead and bit less sugar in the topping. I baked it in my toaster oven by the way.
Thank you so much! I’m glad to hear it was a hit with your kids. Using a banana and reducing the sugar in the topping sounds like a great way to adjust it to your taste. Baking it in a toaster oven is a great idea too!
Another winner! I made a double batch and baked the batter in my ODK 5″x7″ baking dish. Perfect size👌🏼
It was easy to pull together with simple ingredients I had on hand already. My husband and I enjoyed this delicious buttery cake. In fact, I added a splash of butter flavoring to intensify the flavor of the cake. I only had crushed pineapple, so I drained the equivalent of two slices. It worked just fine. In fact, there was fruit in every bite which was delightful. The self-rising flour I had worked beautifully.
I would love to find a way to incorporate the pineapple juice into the batter while maintaining the correct acidity for leavening.
Thanks Joanie ☺️
Thank you so much for your lovely comment! I’m thrilled to hear you and your husband enjoyed the mini Pineapple Upside Down Cake.
Regarding the pineapple juice, I haven’t tried it myself. With so little milk (1 tablespoon) in the recipe, I’m not sure how substituting pineapple juice would work. If you do experiment with it, I’d love to hear how it turns out!
Hey Joanie 👋🏼 I just made a batch of self-rising flour for your vanilla cupcakes. I’m thinking I should be use 3 TBS in place of the dry ingredients in this pineapple upside down cake. What do you think? It should work, right?
Yes, should work just fine – Enjoy!
Oh.My.Goodness. So good. I didn’t have or really want the cherries but I had some frozen cranberries. I pulled a few out and made two cakes for hubby and I. It was delicious and will always use cranberries from now on. Perfect pop of citrus against the sweet of the cake and pineapple. I might make them again tomorrow!! Love this blog!!!!
The Pineapple Upside Down Cake is Wonderful. I’ve had it twice now and neither one was bad. The measurements are right on.
If I double the recipe, do I use 1 whole egg?
No. With small batch and single serving baked goods, we recommend only using the egg yolk. The yolk and the white of the egg play very different roles in baking. This dessert needs the fat from the yolk and if you use the white, it will affect the texture of the cake.
You always just double what a recipe says, so in this case it would be two egg yolks to double the recipe and never the whites, but the whites can easily be saved to make meringue 🙂
Takes me back to memories of my mom. Definitely going to try this some day.
Can you double this easily? And can I use a small cast iron skillet instead of the Ramkin dish? Thank you.
Yes, this recipe can be doubled and a 6-inch skillet works well.