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This single serving pineapple upside down cake is baked in a small ramekin with a caramelized brown sugar topping, a pineapple ring, and a cherry over a soft, buttery vanilla cake. Ready in about 30 minutes, this mini pineapple upside down cake is a classic dessert perfectly sized for one.
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: This single serving pineapple upside down cake is baked in a small ramekin, giving you a perfectly sized dessert for one.
- Classic Pineapple Upside Down Cake: Caramelized pineapple, brown sugar, and a cherry bake into a rich topping over a soft vanilla cake.
- Easy to Make: Simple ingredients and clear steps make this mini pineapple upside down cake easy to prepare.
- Ready in About 30 Minutes: This small cake bakes quickly, so you can enjoy a warm homemade dessert without a long wait.
- Easily Doubles: Double the ingredients to make two mini pineapple upside down cakes.
There is something special about flipping a pineapple upside down cake onto a plate and seeing the glossy pineapple ring and bright cherry sitting on top. The brown sugar and butter melt together as the cake bakes, creating a rich topping that soaks into the fruit and lightly coats the tender cake underneath.
I love making this small pineapple upside down cake when I want a classic dessert without baking a full cake. The pineapple becomes soft and caramelized, the cake is light and buttery, and every bite has that perfect balance of sweet fruit and warm vanilla cake. It feels like a little celebration on a plate.
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 single serving pineapple upside down cake recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: This recipe uses 2 tablespoons of salted butter. Melt 1 tablespoon with the brown sugar to create the rich caramelized topping for the pineapple. The remaining tablespoon should be softened and mixed into the cake batter to add moisture and flavor.
- Brown Sugar: Brown sugar melts with the butter to form the classic caramel-like topping that coats the pineapple as the cake bakes. If you do not have brown sugar on hand, you can make it using our homemade brown sugar recipe.
- Granulated Sugar: Adds sweetness to the cake batter and helps create a light, tender texture.
- Pineapple Slice: Use one fresh or canned pineapple ring for the topping. The pineapple becomes soft and lightly caramelized as the cake bakes. If you have extra pineapple, use it in ambrosia for one, a tropical smoothie, or as a topping for broiled chicken.
- Maraschino Cherry: A cherry placed in the center of the pineapple ring gives the cake its traditional look and adds a hint of sweetness. Extra cherries are great spooned over single serving vanilla ice cream or a strawberry milkshake.
- Egg Yolk: One egg yolk adds richness and helps give the cake structure. Save the egg white to use in small batch coconut macaroons or small batch flourless chocolate cookies.
- Vanilla Extract: Enhances the flavor of the cake and complements the pineapple and brown sugar topping.
- All-Purpose Flour: Provides the structure for the cake and helps create a soft crumb.
- Baking Powder: Helps the cake rise so it bakes up light and tender.
- Milk: Whole milk gives the cake the best texture, but any milk will work, including almond or soy milk.
Recipe Variations
If you’d like to change the flavor of this mini upside down cake, try one of these simple variations.
- Peach Upside Down Cake: Replace the pineapple slice with fresh or canned peach slices for a soft, sweet topping.
- Apple Upside Down Cake: Use thin apple slices and add a pinch of cinnamon to the brown sugar for a warm, classic flavor.
- Pineapple Coconut Cake: Add 1/2 tablespoon of shredded coconut to the batter for extra tropical flavor.
- Cherry Pineapple Cake: Add a few extra chopped maraschino cherries around the pineapple ring for a sweeter topping.
- Mango Upside Down Cake: Swap the pineapple for sliced mango for a bright tropical flavor.
How To Make A Pineapple Upside Down Cake
These photos and instructions help you visualize how to make a pineapple upside down cake for one person. See the recipe box below for ingredient amounts and full recipe instructions.
- Melt the butter in a small bowl. Stir in the brown sugar until well combined.
- Pour the butter and brown sugar mixture into a buttered 10-ounce oven-safe ramekin. Place the pineapple slice on top and set the cherry in the center of the pineapple.
- In a separate bowl, whisk the cake batter ingredients until smooth.
- Pour the batter evenly over the pineapple. Bake for 30 minutes, until the cake is set and lightly golden on top.
- Let the cake cool in the ramekin for 15 minutes. Run a knife around the edge to loosen it. Place a plate over the ramekin, hold both together, and carefully invert the cake onto the plate. Lift off the ramekin and serve. Use oven mitts if the ramekin is still warm.
Expert Tips
- Use the right ramekin size: A 10-ounce oven-safe ramekin works best for this small pineapple upside down cake. Using a smaller dish may cause the batter to overflow.
- Butter the ramekin well: Coat the bottom and sides generously so the caramel topping and cake release easily after baking.
- Pat the pineapple dry: If using canned pineapple, blot it lightly with a paper towel. Removing excess moisture helps the brown sugar topping caramelize properly.
- Let the cake cool before flipping: Allow the cake to rest for about 10 to 15 minutes so the topping can set and the cake releases cleanly.
- Flip while the cake is still warm: Place a plate over the ramekin and carefully invert it. Flipping while the cake is warm helps the caramel topping slide out smoothly.
- Check for doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
Frequently Asked Questions
Yes. A 10-ounce oven-safe ramekin works perfectly for a mini pineapple upside down cake. The batter rises evenly and creates the classic caramelized topping when flipped.
Yes. A canned pineapple ring works very well. Just pat it dry with a paper towel before placing it in the ramekin so the topping caramelizes properly.
Butter the ramekin well before adding the brown sugar and pineapple. Let the cake cool for about 10 to 15 minutes after baking, then run a knife around the edges before flipping.
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.
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Pineapple Upside Down Cake For One
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.
- Melt the butter in a small bowl. Stir in the brown sugar until well combined.
- Pour the butter and brown sugar mixture into a buttered 10-ounce oven-safe ramekin. Place the pineapple slice on top and set the cherry in the center of the pineapple.
- 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 to the bowl and stir just until combined. Pour in the milk and mix until the batter is smooth.
- Pour the batter evenly over the pineapple. Bake for 30 minutes, until the cake is set and lightly golden on top.
- Let the cake cool in the ramekin for 15 minutes. Run a knife around the edge to loosen it. Place a plate over the ramekin, hold both together, and carefully invert the cake onto the plate. Lift off the ramekin and serve. Use oven mitts if the ramekin is still warm.
Notes
- Use the right ramekin size: A 10-ounce oven-safe ramekin works best for this small pineapple upside down cake. Using a smaller dish may cause the batter to overflow.
- Butter the ramekin well: Coat the bottom and sides generously so the caramel topping and cake release easily after baking.
- Pat the pineapple dry: If using canned pineapple, blot it lightly with a paper towel. Removing excess moisture helps the brown sugar topping caramelize properly.
- Let the cake cool before flipping: Allow the cake to rest for about 10 to 15 minutes so the topping can set and the cake releases cleanly.
- Flip while the cake is still warm: Place a plate over the ramekin and carefully invert it. Flipping while the cake is warm helps the caramel topping slide out smoothly.
- Check for doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
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!
I used pineapple juice in place of the milk and froze the rest of the juice for something else or drink it.
You can use left-over pineapple juice in making Pineapple Popsicles for them Hot Summer months for cool and refreshing treat. Or make you some piña coladas or slushies.
Many ways to use left-over pineapple juice
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.