Mini Pineapple Upside Down Cake recipe, quick and easy individual-sized dessert with caramelized pineapple and a soft, buttery cake. Perfect for single servings, brunch, or small gatherings, this homemade pineapple upside-down cake uses simple ingredients like brown sugar, butter, egg yolk, and milk. Ideal for a fast dessert, sweet breakfast treat, or portion-controlled snack, it combines fruity caramel flavor with a moist, tender cake in each ramekin.

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 smooth. Pour this mixture into the prepared ramekin. Place the pineapple slice on top and set the maraschino cherry in the center.
In a separate bowl, cream the softened butter and sugar together. Mix in the egg yolk and vanilla extract until smooth.
Add the flour, baking powder, and salt, stirring until just combined. Stir in the milk until the batter is smooth and uniform.
Pour the batter over the pineapple and cherry in the ramekin. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
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.

Why You’ll Love This Recipe

Individual-sized cakes, perfect for portion control or single servings.
Sweet caramelized pineapple with a soft, buttery cake.
Quick and easy dessert for any occasion.
Minimal ingredients and simple technique for a homemade treat.

Tips

Use fresh or canned pineapple slices depending on availability.
Ensure the butter for the batter is softened to avoid lumps.
Grease the ramekin generously to help the cake release easily.
Let the cake cool slightly before flipping to prevent the topping from sticking.

Variations and Substitutions

Replace pineapple with peach or apple slices for a different fruit flavor.
Use coconut sugar or honey instead of brown sugar for a twist.
Add a pinch of cinnamon or nutmeg to the batter for extra warmth.
Swap milk with almond, soy, or oat milk for a dairy-free version.

FAQs

Can I make this recipe in advance?
Yes, you can prepare the batter and topping in the ramekin and refrigerate for a few hours before baking.

Can I double the recipe?
Absolutely! Use multiple ramekins or a larger baking dish, adjusting the baking time slightly.

How do I know when the cake is done?
The cake is ready when a toothpick inserted into the center comes out clean and the edges begin to pull away from the ramekin.

Serving

Serve warm, straight from the ramekin for a personal dessert.
Pair with a scoop of vanilla ice cream or whipped cream for extra indulgence.
Garnish with toasted coconut or chopped nuts for added texture.

Suggestions

Perfect for breakfast treats, afternoon tea, or a light dessert.
Ideal for entertaining guests with individual presentation.
Great for using canned or leftover pineapple in a quick dessert.