An easy to make Pineapple Upside Down Cake 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.
It’s hard to believe how a pineapple upside down cake can be so pretty yet so simple to make. I remember it being my mother’s signature dessert that she would bring to parties and potlucks.
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.
Upside down 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!
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.
A pineapple upside down 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.
After the cake has baked, it is flipped 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 case of this quick Pineapple Upside Down Cake For One, we’ve scaled down the ingredients so that it becomes the absolute perfect size for one person.
Ingredients In A Pineapple Upside Down Cake
Pineapple Upside Down Cake Ingredients are:
- brown sugar
- a pineapple slice (see below for ideas for using up the rest of the pineapple slices from a can of sliced pineapples)
- a cherry
- an egg yolk
- vanilla extract
- all purpose flour
- baking powder
How To Make A Pineapple Upside Down Cake For One
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.
Bake for 30 minutes.
As you can see, this pineapple upside down 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!
What To Do With The Leftover Pineapple Slices
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 cake recipes:
What To Do With The Leftover Egg White
You will use one egg yolk in this upside down 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:
For this Pineapple Upside Down Cake For One, I used an 8-ounce ramekin as shown in the photos. A 10-ounce ramekin will also work well. For best results, use a dish of similar size.
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Pineapple Upside Cake Recipe
- 1 tablespoon butter , melted
- 1 tablespoon brown sugar
- 1 pineapple slice
- 1 maraschino cherry
For The Cake Batter
- 1 tablespoon butter , very soft
- 3 tablespoons sugar
- 1 egg yolk
- 1/8 teaspoon vanilla extract
- 3 tablespoons all purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon milk , any percentage, soy, or almond milk.
- Heat the oven to 350 degrees F (177 degrees C). Butter the sides of an 8-ounce or 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.
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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