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This Mini Pineapple Upside Down Cake is a classic dessert made with a buttery cake base topped with caramelized pineapple and a cherry. It’s baked in a single ramekin and flipped to reveal a stunning presentation. Simple to make and perfectly portioned, it’s the ideal treat for one!
If you’re looking for more mini cake recipes, we’ve got you covered! Try our moist and flavorful Carrot Cake, light and fluffy White Cake, rich and gooey Chocolate Lava Cake, creamy Italian Cream Cake, and classic Red Velvet Cake. These are just a few highlights from our tempting array of small cake recipes.
Why You’ll Love This Recipe
- Perfectly Portioned: This individual pineapple upside down cake is the perfect single serving dessert, giving you just the right amount to enjoy without leftovers.
- Simple and Beautiful: The caramelized pineapple and cherry topping makes this cake as stunning as it is delicious.
- Easy to Make: Simple steps make this recipe a wonderful quick dessert option.
- Rich, Homemade Flavor: The buttery cake, caramelized fruit deliver a decadent taste with the nostalgic charm of a classic, made-from-scratch dessert.
- Homemade Goodness: This from-scratch recipe brings a touch of homemade nostalgia, reminiscent of traditional family desserts.
- Doubles Well: Want to make Pineapple Upside Down Cake For Two? Simply double the ingredients.
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This Mini Pineapple Upside Down Cake is similar to our Mini Banana Upside Down Cake and is just as delightful. It features a buttery base baked over pineapple and cherry nestled in a caramelized brown sugar topping. Once flipped, the fruit creates a stunning presentation with a rich, golden “crust.” Perfectly portioned for one, this easy dessert highlights the charm of classic 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: You’ll need 2 tablespoons of salted butter for this recipe. Melt 1 tablespoon with brown sugar to create the caramelized topping, and use the remaining tablespoon, softened, in the cake batter to add richness.
- Sugar: Granulated sugar sweetens the cake, while brown sugar gives the topping its deep, caramel-like flavor. If you’re out of brown sugar, try making a small batch using our homemade brown sugar recipe.
- Pineapple Slice: Fresh or canned pineapple works perfectly in this recipe, delivering the classic tropical flavor. Use any leftover pineapple in Ambrosia, a Tropical Smoothie, or as a topping for broiled chicken.
- Cherry: The cherry is essential for the signature look and taste, doubling as a built-in garnish. Extra cherries can top a bowl of vanilla ice cream or a strawberry milkshake.
- Egg Yolk: Just one yolk adds moisture and structure to the cake. Save the egg white for recipes like Coconut Macaroons or Flourless Chocolate Cookies.
- Vanilla Extract: Enhances the flavor with its warm, aromatic notes.
- Flour: All-purpose flour gives the cake its soft structure.
- Baking Powder: Gives the cake its light and fluffy texture.
- Salt: A small pinch enhances the overall flavor.
- Milk: Whole milk is my preference for its richness, but any percentage of cow’s milk works. Non-dairy options like soy or almond milk can also be used.
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Recipe Variations
Try these simple variations to put a fun twist on this individual upside down cake:
- Mango Upside Down Cake: Swap pineapple for mango slices for a tropical, summery dessert.
- Berry Upside Down Cake: Replace pineapple with blueberries, raspberries, or blackberries for a tart, fruity option.
- Caramel Apple Upside Down Cake: Use thin apple slices instead of pineapple for a fall-inspired treat.
- Chocolate Pear Upside Down Cake: Add thin pear slices and a few chocolate chips for a rich, elegant twist.
- Peach Upside Down Cake: Substitute pineapple with peach slices and top with whipped cream for a creamy, fruity variation.
How To Make A Pineapple Upside Down Cake
These step-by-step photos and instructions help you visualize how to make a mini pineapple upside down cake. See the recipe box below for ingredient amounts and full recipe instructions.
- Melt the butter in a bowl, then stir in the brown sugar until fully combined.
- Pour the butter and brown sugar mixture into a buttered 10-ounce oven-safe ramekin. Place a pineapple slice on top and add a cherry in the center.
- In a separate bowl, mix the cake batter ingredients until smooth.
- Pour the batter over the pineapple and cherry, then bake in the oven for 30 minutes.
This single pineapple upside down cake is easy to make and full of flavor. The caramelized pineapple topping adds a rich, sweet touch to this classic dessert.
When you’re in the mood for something sweet, this timeless recipe is always a great choice!
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Expert Tips
- Butter the Ramekin: Generously butter the ramekin to ensure the cake releases easily.
- Arrange the Fruit: Neatly place the pineapple and cherry for a beautiful presentation when flipped.
- Check Doneness: Insert a toothpick into the cake; if it comes out clean, it’s ready.
- Cool Before Flipping: Let the cake cool in the ramekin for 10–15 minutes.
- Serve Warm: Enjoy the cake warm for the best flavor and texture.
Frequently Asked Questions
Let the cake cool for about 15 minutes after baking. Gently run a knife around the edges to loosen it from the ramekin. Place a plate over the top of the ramekin, ensuring the plate touches the cake’s surface. Using oven mitts if the ramekin is still warm, hold the plate and ramekin together and quickly flip them over. The cake should release easily onto the plate.
Yes, you can bake it in advance, but it’s best served warm. Reheat in the microwave for 10-15 seconds before serving.
Absolutely! Try using mango, peaches, or apple slices for a different flavor.
I typically use canned pineapple, but fresh pineapple works just as well. Simply cut a slice to fit your ramekin.
Yes, to make a Pineapple Upside Down Cake for two, double the ingredients and use either two 10-ounce ramekins or a 5×5-inch baking dish.
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.
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Mini Pineapple Upside Down Cake
Equipment
Ingredients
For the Topping
- 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 the oven to 350°F (177°C) and generously butter a 10-ounce ramekin.
- In a small bowl, mix the melted butter and brown sugar. Pour the mixture into the ramekin, spreading it evenly to cover the bottom.
- Place a pineapple slice in the ramekin and put a cherry in the center of the pineapple.
- In another bowl, cream the softened butter and sugar together until well combined.
- Add the egg yolk and vanilla extract, mixing until smooth.
- Gently fold in the flour, baking powder, and salt, mixing just until combined to avoid overmixing.
- Stir in the milk until the batter is smooth.
- Pour the batter over the pineapple in the ramekin and smooth the top with the back of a spoon.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the ramekin on a rack for 15 minutes. Then, place a plate over the ramekin and carefully flip it to release the cake onto the plate.
Notes
- Butter the Ramekin: Generously butter the ramekin to ensure the cake releases easily.
- Arrange the Fruit: Neatly place the pineapple and cherry for a beautiful presentation when flipped.
- Check Doneness: Insert a toothpick into the cake; if it comes out clean, it’s ready.
- Cool Before Flipping: Let the cake cool in the ramekin for 10–15 minutes.
- Serve Warm: Enjoy the cake warm for the best flavor and texture.
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.
I made this cake for dessert it was perfect! Recipe was very easy to follow. The cake was flavorful and I loved the texture. I will make this a regular recipe for desserts!
Made this for Christmas 🎄. Delicious 😋.
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.