Small Pineapple Upside Down Cake recipe made from scratch. This classic dessert features a tender, buttery mini cake with a perfectly caramelized pineapple slice and a cherry. This single serving treat is baked in a ramekin and is the perfect dessert for one.
A pineapple upside down cake is such a stunning dessert and it's amazing just how simple it is to bake.
This cake takes me down memory lane, it's a retro recipe and some may even call it vintage. It was my mother's signature dessert that she would bring to parties and potlucks and it was loved by all.
Why This Recipe Works
This cake starts with a rich, butter cake which when removed from the pan and flipped upside down reveals a pretty pineapple and cherry studded top.
Upside down cakes have been around for years. In fact, the idea of cooking a cake upside down has been around for centuries when cakes were often made in cast iron skillets. The fruit and sugar was placed on the bottom of the skillet and a simple cake batter was poured over the top. The cake was cooked over a fire and when flipped onto a plate revealed the pretty fruit and sugar topping.
These cakes are made very similarly today. This mini pineapple upside down cake is reminiscent of the cakes my mother made. The best part - it's the perfect size for one person!
This cake takes just 30 minutes to bake and is so incredibly delicious!
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What Is A Pineapple Upside Down Cake?
If you're familiar with the Mini Banana Upside Down Cake from our site, you may already know the answer. This particular cake is one of our most popular recipes, and with good reason. Upside down cakes are pretty and easy to make and best of all, you can use just about any fruit to make one.
This cake is a wonderful dessert. It's basically a buttery cake that gets baked on top of pineapple slices and cherries in a butter and sugar mixture.
Bake the cake in the oven and then flip it over and the topping becomes the pineapples and cherries. The melted butter mixed with brown sugar caramelizes and forms a glorious "crust" around the pineapple. It's a spectacular tasting dessert.
In this easy Pineapple Upside Down Cake For One, we've scaled down the ingredients so that it becomes the absolute perfect size for one person.
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Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Butter: Use 2 tablespoons of salted butter for this recipe. One tablespoon will be melted with the brown sugar to form the delicious topping and the second tablespoon is softened and added to the cake batter.
- Sugar: White granulated sugar sweetens the cake and there's brown sugar in the topping to provide essential flavor.
- A pineapple slice: Fresh or canned will work.
- A cherry: The fruit is essential to a pineapple upside down cake. A bonus is that this cake is basically "frosted". There's no icing or other decoration required. The garnish is basically baked into the cake!
- Egg yolk: One egg yolk is all you need to provide moisture and structure to the cake. See below for ways to use up the leftover egg white.
- Vanilla extract: For flavor.
- Flour: Use all-purpose flour.
- Baking powder: Adds lift to the cake.
- Salt: For flavor.
- Milk: I use whole milk in my cake, but you may use any percentage of cow's milk. Soy milk and almond milk will also work well.
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How To Make This Recipe
- Melt butter in a bowl, then stir in brown sugar.
- Pour the butter/sugar mixture into a buttered ramekin; top with 1 pineapple slice and put a cherry in the center.
- Mix together the ingredients for the cake batter.
- Pour batter over the pineapple slice and cherry. Put ramekin in the oven and bake for 30 minutes.
As you can see, this cake is so easy to make. The caramel and pineapple are decadent and delicious.
The next time you're in the mood for something sweet, pull out this wonderful retro recipe - it's a true classic!
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Frequently Asked Questions
Allow your cake to cool for 15 minutes before flipping the cake. Use a knife to gently loosen the edges and free them from the pan. Place a plate over the baking dish (the surface of the plate should be facing the cake). Using oven mitts if the dish is hot, carefully grip the baking dish and invert. The cake should come right out onto the plate.
You will only need one pineapple slice for this recipe so be sure to refrigerate the rest of the slices from the can. Canned pineapple can be added to smoothies, used in overnight oats, or enjoyed with a dollop of whipped cream.
You might also like to consider using the pineapple slices in either of these mini cake recipes:
Pineapple Oat Cake
Pineapple Mini Sheet Cake
Broiled Chicken with Pineapple
You will use one egg yolk in this cake recipe. Save the egg white and keep it in the refrigerator. Add it to scrambled eggs, or use it in either of these great small batch recipes:
Meringues
Two Vanilla Cupcakes
Flourless Chocolate Pecan Cookies
Expert Tips
- Although this cake is wonderful at room temperature, it is extra special when enjoyed still warm from baking.
- Serve with whipped cream topping if desired.
- Consider using other fruits instead of pineapples and cherries. Sliced peaches, apples or pears are delicious options.
Other Single Serving and Mini Cake Recipes
- Icebox Cake
- King Cake
- 2-Ingredient Chocolate Cake
- Coffee Cake
- Carrot Cake
- Flourless Chocolate Cake
- Spice Cake
- "Quarter" Pound Cake
For this recipe I used a 10-ounce ramekin as shown in the photos. An 8.5-ounce ramekin will also work well. Examples of the baking dishes we suggest can be found on our Bakeware page.
For best results, use a dish of similar size.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this 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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Pineapple Upside Down Cake For One
Equipment
- 10-ounce ramekin
Ingredients
- 1 tablespoon salted butter , melted
- 1 tablespoon brown sugar
- 1 pineapple slice
- 1 maraschino cherry
For The Cake Batter
- 1 tablespoon salted butter , very soft
- 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
- Heat the oven to 350 degrees F (177 degrees C). Butter the sides of a 10-ounce ramekin.
- In a small bowl, mix together melted butter and brown sugar. Pour into ramekin and spread so the entire bottom of the ramekin is covered.
- Top with the pineapple slice and put the cherry in the center hole.
- In a separate small bowl, mix together softened butter and sugar until well combined.
- Add the egg yolk and vanilla extract and mix well.
- Add flour, baking powder, and salt and stir until just combined.
- Stir in milk.
- Pour batter into the ramekin and use the back of a spoon to smooth the batter over the pineapple. Bake for 30 minutes or until toothpick inserted into the center comes out clean.
- Place on a cooling rack to cool, 15 minutes. Place a plate over the top of the ramekin and invert. Cake should come right out onto the plate.
Notes
- Although this cake is wonderful at room temperature, it is extra special when enjoyed still warm from baking.
- Serve with whipped cream topping if desired.
- Consider using other fruits instead of pineapples and cherries. Sliced peaches, apples or pears are delicious options.
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.
Jovy says
I just made this recipe and is so delicious. Made some substitute to egg yolk with ground flaxseed and adjust 2 tbs of sugar. Serve it warm and is so tasty and the sweetness just right. Love the crunch on the edge. Thank you for sharing your recipe its truly a keeper.
Joanie Zisk says
Thank you for your feedback. I'm so happy you enjoyed it.
Joyce says
This pineapple upside-down cake for a single, is just excellent. I’ve made it twice now, and am making it again this weekend. So easy to put together, bakes well, and is delicious. I use a ramekin which is just the right size. I can split the dessert in two and enjoy it over two meals. A little whipped cream doesn’t hurt either..😁. Thank you for a great recipe!
Linda says
I've made this several times. Quite yummy. I freeze individual pineapple slices in their own bag, it makes it easier to make one or two without dealing with a whole pineapple.
Terrie says
I don’t have access to canned pineapple rings at this time , but I do have pineapple chunks packed in natural juice. I’m thinking that I could line my ramekin with the chunks to simulate a ring, and go from there.🤞🏻❗️
Janis says
This was delicious, Joanie! I made it with 2 tbsp. whole wheat and 1 tbsp. all-purpose flour, and that worked fine (also, left out the cherry since I don't like them). Next time I plan to try using just 2 tbsp. sugar in the batter, as I thought it was sweeter than necessary with all that gooey topping! Thanks!
Diane says
Can this be put in the microwave and if so how long do you think?
Joanie Zisk says
This recipe has not been tested using the microwave so I can't tell you for sure how long it will need to cook.
Shawn says
What size ramekin do you use?
Joanie Zisk says
We use a 10-ounce ramekin as shown in the photos. An 8.5-ounce ramekin will also work well. Examples of the baking dishes we suggest can be found on our Bakeware page.
Connie says
So fluffy and tasty! Doubled the recipe and made 2 cakes to save one for another day. Just delicious. Another excellent recipe. Thank you!
Joanie Zisk says
I'm so glad you enjoyed the cakes, Connie.