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–+ servings
a mini pineapple upside down cake on a white plate.
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4.94 from 32 votes

Pineapple Upside Down Cake For One

Single serving pineapple upside down cake baked in a ramekin with caramelized brown sugar, a pineapple ring, and a cherry over a soft, buttery vanilla cake. A classic mini dessert ready in about 30 minutes.
Prep Time10 minutes
Cook Time30 minutes
Cool15 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: cake, pineapple upside down cake, upside down cake
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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.
 
If doubling the recipe, use two 10-ounce ramekins or one 5x5-inch baking dish.

Nutrition

Serving: 1serving | Calories: 575kcal | Carbohydrates: 77g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 255mg | Sodium: 510mg | Potassium: 121mg | Fiber: 1g | Sugar: 58g | Vitamin A: 960IU | Vitamin C: 5.4mg | Calcium: 63mg | Iron: 1.5mg

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