This post may contain affiliate links. Please read our disclosure policy.
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.
RELATED: 15 Easy Dessert Recipes For One
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.
RELATED: Single Serving Comfort Food Recipes
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.
RELATED: 20 Breakfast Recipes For One
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!
RELATED: Best Small Batch Cookie Recipes
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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
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.
Made this today. I quadrupled the recipe. It came out wonderfully. I had to leave it in the toaster oven about 60 minutes.
When you quadrupled the recipe did you use 2 whole eggs or did you use 4 yolks?
Simple delicious and so cute too.
I made this for the hubby…I’m not a big sweet eater…this was really easy to prepare…although the brown sugar mixture raised to the top around the edges so it was a bit more difficult to remove…but it looked amazing when I was able to flip it over…he loved it…this is a keeper…I used a leftover canned pineapple slice that I had after serving it with your ham steak recipe…thanks again for sharing your recipes…
I used this recipe but instead of pineapple I used fresh cranberries. I had come across a recipe to make cranberry upside down cakes in a muffin tin but didn’t want to make that many. Instead of the little bit of milk you used I used OJ. Didn’t turn out quite as pretty as yours but tasted yummy all the same (my cranberries didn’t stay on the bottom of the ramekin)😋
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.
Thank you for your feedback. I’m so happy you enjoyed it.
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!
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.
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.🤞🏻❗️
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!
Can this be put in the microwave and if so how long do you think?
This recipe has not been tested using the microwave so I can’t tell you for sure how long it will need to cook.
What size ramekin do you use?
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.
So fluffy and tasty! Doubled the recipe and made 2 cakes to save one for another day. Just delicious. Another excellent recipe. Thank you!
I’m so glad you enjoyed the cakes, Connie.