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This Mini Pineapple Upside Down Cake is a single serving dessert made with a buttery cake topped with caramelized pineapple and a cherry. It’s easy to make and delivers the classic flavor of a traditional upside down cake.
Featured Comment
“I made this cake for dessert it was perfect! Recipe was very easy to follow. The cake was flavorful and I loved the texture.”
– Judyann
Why You’ll Love This Recipe
- Perfectly Portioned: A single serving cake with no leftovers.
- Simple & Stunning: Caramelized fruit topping looks and tastes great.
- Quick & Easy: Easy steps for a fast, homemade dessert.
- Classic Flavor: Buttery cake and sweet fruit for a nostalgic treat.
- Easily Doubles: Double the ingredients to make two cakes.
This Mini Pineapple Upside Down Cake is one of my favorite little desserts. It’s baked with a sweet slice of pineapple and a cherry sitting in a caramelized brown sugar and butter layer that becomes the topping when flipped. The fruit creates a beautiful golden finish, and underneath is a soft, buttery cake that’s full of flavor.
If you love upside down cakes, be sure to try our mini banana upside down cake too – and if you’re looking for more mini cake recipes, try our carrot cake for one, small white cake, small yellow cake, individual chocolate lava cake, and mini Italian cream cake.
Ingredients
If you have any ingredients leftover from this small pineapple upside down cake recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use 2 tablespoons of salted butter. Melt 1 tablespoon with brown sugar for the topping, and use the other tablespoon, softened, in the cake batter.
- Brown Sugar: Adds a deep, caramel-like flavor to the topping. Make your own with our homemade brown sugar recipe, if needed.
- Granulated Sugar: Sweetens the cake.
- Pineapple Slice: Use 1 fresh or canned slice. Leftovers? Try them in ambrosia for one, a tropical smoothie, or as a topping for broiled chicken.
- Maraschino Cherry: Adds a classic look and pop of flavor. Enjoy extra cherries on our single serving vanilla ice cream or a strawberry milkshake.
- Egg Yolk: Just one yolk adds richness and structure. Save the egg white for small batch coconut macaroons or small batch flourless chocolate cookies.
- Vanilla Extract: Boosts the overall flavor.
- All-Purpose Flour: Forms the base of the cake.
- Baking Powder: Helps the cake rise and become fluffy.
- Salt: A pinch brings out all the flavors.
- Milk: Whole milk gives the best texture, but any milk works – even soy or almond.
Recipe Variations
Change up the flavor of this individual cake by swapping the pineapple slice for one of these options:
- Mango: Use mango slices for a bright, tropical flavor.
- Berries: Try blueberries, raspberries, or blackberries for a tart, fruity version.
- Apple: Use thin apple slices for a warm, fall-inspired cake.
- Pear & Chocolate: Add thin pear slices and a few chocolate chips for a rich, elegant option.
- Peach: Use peach slices for a fruity twist.
How To Make A Pineapple Upside Down Cake
These 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.
- In a small bowl, melt the butter and stir in the brown sugar until combined.
- Pour the mixture into a buttered 10-ounce oven-safe ramekin. Place the pineapple slice on top and set the cherry in the center.
- In a separate bowl, mix the cake batter ingredients until smooth.
- Pour the batter over the fruit and bake for 30 minutes.
- To flip the pineapple upside down cake, let the cake cool for 15 minutes. Run a knife around the edges to loosen it. Place a plate over the ramekin, hold both together, and carefully flip. Lift off the ramekin, the cake should release onto the plate. Use oven mitts if the ramekin is still warm.
Expert Tips
- Butter the ramekin well: Helps the cake release easily after baking.
- Neatly arrange the fruit: For a clean, attractive look when flipped.
- Check for doneness: A toothpick should come out clean.
- Cool before flipping: Let the cake sit for 10–15 minutes to set.
- Serve warm: Best flavor and texture when served shortly after baking.
Frequently Asked Questions
A 10-ounce oven-safe ramekin is ideal for this recipe.
Yes, but it’s best enjoyed the day it’s made. Store at room temperature for up to 1 day or in the fridge for up to 2 days.
Yes, double all ingredients and bake in two 10-ounce ramekins or one 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:
RELATED: 15 Easy Dessert Recipes For One
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
- 1 tablespoon brown sugar
- 1 pineapple slice
- 1 maraschino cherry
For the Cake Batter
- 1 tablespoon salted butter -softened to room temperature
- 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
Instructions
- Preheat the oven to 350°F (177°C) and generously butter a 10-ounce ramekin.
- In a small bowl, melt the butter and stir in the brown sugar until combined.
- Pour the mixture into the buttered 10-ounce ramekin. Place the pineapple slice on top and set the cherry in the center.
- In a separate bowl, cream the softened butter and sugar. Mix in the egg yolk and vanilla until smooth.
- Add the flour, baking powder, and salt, and stir until just combined. Stir in the milk until the batter is smooth.
- Pour the batter over the fruit and bake for 30 minutes.
- Let the cake cool for 15 minutes. Run a knife around the edges to loosen it. Place a plate over the ramekin, hold both together, and carefully flip. Lift off the ramekin, the cake should release onto the plate. Use oven mitts if the ramekin is still warm.
Notes
- Butter the ramekin well: Helps the cake release easily after baking.
- Neatly arrange the fruit: For a clean, attractive look when flipped.
- Check for doneness: A toothpick should come out clean.
- Cool before flipping: Let the cake sit for 10–15 minutes to set.
- Serve warm: Best flavor and texture when served shortly after baking.
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.