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Craving a sweet treat just for yourself? Look no further than this delightful small Pineapple Upside Down Cake. Imagine a moist, buttery mini cake, baked to perfection with a golden caramelized pineapple slice and a bright cherry on top. It’s a classic dessert with a twist, sized perfectly for a single serving. Baked in a ramekin, this homemade recipe captures the essence of traditional upside down cakes – a method that dates back centuries. Simple yet elegant, it’s a nostalgic nod to the cakes similar to what my mother used to bake. It’s truly a stunning dessert that surprises with its ease of baking.

If you’re on the hunt for more delightful single serving cake recipes, 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: It’s visually appealing, with a caramelized pineapple and cherry topping that looks as good as it tastes.
  • Easy to Make: With straightforward 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.

RELATED: 15 Easy Dessert Recipes For One

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.

a mini pineapple upside down cake on a white plate with a fork cutting into the cake.

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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.

RELATED: 20 Breakfast Recipes For One

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 to create a “Tropical Mango Upside Down Cake”. This version infuses a sweet, exotic flair, making it an ideal summer dessert.
  • Berry Bliss Upside Down Cake: For a “Berry Bliss 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 Upside Down 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 for a “Chocolate Pear Upside Down Cake”. 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 for a “Peaches and Cream Upside Down Cake”. This variation is delightfully creamy and perfect for those who enjoy a milder, yet rich fruit flavor.
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How To Make A Pineapple Upside Down Cake

These step-by-step photos and instructions help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Start by melting the butter in a bowl. Once melted, add the brown sugar and stir until well combined.
  2. 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.
  3. In a separate bowl, prepare the cake batter by mixing together all the necessary ingredients.
  4. 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.
four photos showing how to make a pineapple upside down cake. Melted butter and sugar in a white bowl, a pineapple and cherry on top of the melted butter, cake batter in a bowl, and the batter being poured over the fruit.

This cake is incredibly simple to prepare. 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!

a closeup of a partially eaten pineapple upside down cake.

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Expert Tips

  • Butter the Ramekin: Ensure 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

How do you flip a Pineapple Upside Down Cake?

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.

Can I make a Pineapple Upside Down Cake in advance?

Yes, though it’s best enjoyed fresh. If needed, store in the refrigerator and reheat before serving.

What size ramekin should I use to make this small cake?

A 10-ounce ramekin is perfect for this recipe.

Can I use canned pineapple in this Pineapple Upside Down Cake 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:

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 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.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!


Your Cooking For One Source
Because you’re worth it

Pineapple Upside Down Cake For One

4.93 from 26 votes
Prep: 10 minutes
Cook: 30 minutes
Cool: 15 minutes
Total: 55 minutes
Servings: 1 serving
Create this easy, delicious Pineapple Upside Down Cake in minutes! Perfect for a single serving, enjoy a classic, homemade dessert with a fruity twist.

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
  • teaspoon vanilla extract
  • 3 tablespoons all purpose flour
  • teaspoon baking powder
  • 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: Ensure 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

Serving: 1serving, Calories: 575kcal, Carbohydrates: 77g, Protein: 6g, Fat: 27g, Saturated Fat: 16g, Cholesterol: 255mg, Sodium: 510mg, Potassium: 121mg, Fiber: 1g, Sugar: 58g, Vitamin A: 960IU, Vitamin C: 5.4mg, Calcium: 63mg, Iron: 1.5mg

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.

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42 Comments

  1. 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!!!!

  2. The Pineapple Upside Down Cake is Wonderful. I’ve had it twice now and neither one was bad. The measurements are right on.

    1. 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.

    2. 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 🙂