Mini Pineapple Upside Down Cake
Craving a sweet treat? Try this mini Pineapple Upside Down Cake, perfect for one. It’s a moist, buttery cake with a caramelized pineapple slice and a cherry on top. Baked in a ramekin, this single serving dessert keeps the traditional charm of upside down cakes, while being simple and elegant. Reminiscent of the cakes like those my mother made, it’s a delightful and easy-to-make dessert.
Why You’ll Love This Recipe
Perfect Size: Just right for a single serving, satisfying your dessert craving without leftovers.
Simple Elegance: This small upside down cake is visually appealing, with a caramelized pineapple and cherry topping that looks as good as it tastes.
Easy to Make: With simple steps, this recipe is perfect for beginners or those looking for a quick dessert.
Rich Flavor: The combination of buttery cake, caramelized fruit, and cherry offers a decadent taste.
Homemade Goodness: This from-scratch recipe brings a touch of homemade nostalgia, reminiscent of traditional family desserts.
What Is A Pineapple Upside Down Cake?
Similar to our beloved Mini Banana Upside Down Cake, the Pineapple Upside Down Cake is a treasure in the world of desserts. Upside down cakes blend beauty and simplicity, allowing almost any fruit to take center stage. This cake features a rich, buttery base that bakes over pineapple slices and cherries, nestled in a mix of butter and brown sugar. When flipped after baking, the pineapples and cherries emerge on top, surrounded by a beautifully caramelized “crust.” This easy, single serving Pineapple Upside Down Cake is a perfectly sized delight for one, embodying the charm of traditional upside down cakes.
Recipe Variations
Explore the versatility of this classic dessert with our creative twists on the traditional Pineapple Upside Down Cake. Each variation brings a unique flavor and style, perfect for those looking to experiment or simply craving something a bit different.
Tropical Mango Upside Down Cake: Swap out the pineapple for mango slices. This version infuses a sweet, exotic flair, making it an ideal summer dessert.
Upside Down Cake with Berries: For a berry-filled upside down cake, replace the pineapple with a mix of berries such as blueberries, raspberries, and blackberries. This berry-rich variant offers a delightful burst of fresh, tart flavors.
Caramel Apple Upside Down Cake: By using thinly sliced apples in place of pineapple, you can bake a caramel apple cake. The apples caramelize beautifully, offering a comforting, autumn-inspired treat.
Chocolate Pear Upside Down Cake: Introduce thinly sliced pears and a tablespoon or two of chocolate chips to the batter. This indulgent combination brings a sophisticated and luxurious twist to the classic recipe.
Peaches and Cream Upside Down Cake: Substitute pineapple with peach slices and top with homemade whipped cream. This variation is delightfully creamy and perfect for those who enjoy a milder, yet rich fruit flavor.
Expert Tips
Butter the Ramekin: Be sure to generously butter the ramekin for easy cake release.
Even Fruit Layer: Arrange the pineapple and cherry neatly for a beautiful presentation after flipping the cake.
Check for Doneness: Insert a toothpick into the cake; it should come out clean when done.
Cool Before Flipping: Let the cake cool for 10-15 minutes in the ramekin before flipping to prevent breaking.
Serve Warm: For the best flavor and texture, enjoy the cake while it’s still warm.
Frequently Asked Questions
How do you flip a Pineapple Upside Down Cake?
To successfully flip a Pineapple Upside Down Cake, let it cool for about 15 minutes after baking. Run a knife gently around the edges to loosen the cake from the sides of the pan. Then, place a plate on top of the baking dish, with the top of the plate directly touching the cake’s surface. If the dish is still hot, be sure to use oven mitts. Carefully hold the baking dish and the plate together and quickly turn them over. The cake should smoothly release onto the plate.
Can I make a Pineapple Upside Down Cake in advance?
Yes, though it’s best enjoyed fresh. If needed, store in the refrigerator and reheat before serving.
What size ramekin should I use to make this individual Pineapple Upside Down Cake?
A 10-ounce ramekin is perfect for this recipe.
Ingredients
- 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 your oven to 350 degrees F (177 degrees C). Generously butter the inside of a 10-ounce ramekin.
In a small bowl, combine the melted butter and brown sugar. Pour this mixture into the ramekin, spreading it evenly to cover the bottom.
Place a pineapple slice in the ramekin and add the cherry in the center hole of the pineapple.
In another small bowl, cream together the softened butter and sugar until well mixed.
Incorporate the egg yolk and vanilla extract into the butter and sugar mixture, mixing thoroughly.
Gently fold in the flour, baking powder, and salt, mixing until just combined to avoid overmixing.
Blend in the milk.
Pour the batter over the pineapple in the ramekin, smoothing the top with the back of a spoon.
Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
After baking, place the ramekin on a cooling rack for 15 minutes. Then, cover the ramekin with a plate and carefully invert it. The cake should easily release onto the plate.
Notes
Butter the Ramekin: Be sure to generously butter the ramekin for easy cake release.
Even Fruit Layer: Arrange the pineapple and cherry neatly for a beautiful presentation after flipping the cake.
Check for Doneness: Insert a toothpick into the cake; it should come out clean when done.
Cool Before Flipping: Let the cake cool for a few minutes in the ramekin before flipping to prevent breaking.
Serve Warm: For the best flavor and texture, enjoy the cake while it’s still warm.
