Dazzle your friends and family with these classic Mini Pineapple Upside Down Cakes. Fruity, gooey, and caramelly this is one of America's favorite cakes. These individual cakes are perfect with any number of dinners from a down home barbecue to an upscale dinner party. No more dense cakes. The two step yellow cake is tender, featherlight, stays moist for days and is effortless to make.
Made in eight ounce ramekins, these timeless cakes when flipped over after baking, make an impressive presentation of glistening caramelized fruit over a fluffy cake.
It became popular after an early 20th-century Dole engineer invented a machine that would slice that company's signature product — pineapple — into perfect rings; the first recipe appeared in print in 1923. The Daily Meal has a fascinating read on the origin of this cake.
And here's a fun fact. I'll bet you didn't know April 20th is National Pineapple Upside Down Cake Day. Now you do!
Be sure to check out these other fruit based recipes: Orange Almond Tea Cake, Blueberry Lemon Pizza in a Brioche Crust, Sunnyside Up Apricot Pastries, Roasted Peaches with Amaretti Crisp, Pina Colada Cake, Easy Pina Colada No Bake Cheese Cake and Banana Split Cupcakes and the Plum Crisp.
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Why you want to make this recipe
- It's a classic cake which is simple to make and yields great results.
- Individual desserts are a great way to say "you are special".
- Uses simple ingredients that are probably in your pantry.
- Easy to make yet delicious and beautiful.
- Simply put, it tastes incredible.
- The brown sugar and butter caramelize the pineapple.
Variations
- Different fruits can be substituted. Canned apricots, fresh plums pitted and sliced in half, sliced apples, and fresh peaches are a few.
- Sprinkle pecans or coconut over the butter before adding the brown sugar.
- For a spiced version, add ½ teaspoon cinnamon and nutmeg to the cake batter.
- Fresh pineapple slices can be used. Blot dry also.
Recipe Ingredients
Pineapple Ingredients
FRONT ROW: Unsalted butter, maraschino cherries
BACK ROW: Canned Pineapple Slices, light brown sugar
Pineapple Ingredients
FRONT ROW: Unsalted Butter, maraschino cherries
BACK ROW: Pineapple Slices, brown sugar
Yellow Cake Ingredients
FRONT ROW: Vanilla extract, almond extract
MIDDLE ROW: Unsalted butter, egg yolks, baking powder
BACK ROW: Granulated sugar, cake flour, milk
Be sure to see the recipe card below for the exact ingredients an instructions.
Step by Step Instructions
Step 1. Place the pineapple slices on several layers of paper towels. Step 2. Place several more paper towels on top of the pineapple slices. Press firmly to remove as much liquid as possible. Replace the paper towels and repeat to make sure they are dry. Step 3. Add 1 ½ tablespoons of melted butter to each ramekin. Brush it up the sides of the ramekins. Step 4. Sprinkle 2 tablespoons brown sugar over the butter. If using nuts or coconut, sprinkle it over he butter first, then add the brown sugar.
Step 5. Place the pineapple over the brown sugar, Step 6. Add a cherry in the hole of the pineapple. Step 7. Combine part of the milk, the vanilla and almond extracts and egg yolks in a small bowl. Step 8. Whisk together the liquids and set aside.
Step 9. Place the dry ingredients in the bowl of a mixer. Step 10. Mix them together for about 30 seconds. Step 11. Add the softened butter and remaining milk and mix according to instructions to form a batter. Step 12. Add half of the liquid to the batter.
Step 13. Mix the batter for 30 seconds. Step 14. Add the last of the liquid. Step 15. Mix another 30 seconds. Step 16. Pour the batter over the pineapple in the ramekins.
Step 17. Bake the cakes as instructed. Step 18. To release the cakes, place a small plate over the top of the ramekin. Step 19. Flip the plate so the ramekin is now upside down on the plate. Step 20. Pull the ramekin up and away from the cake. Use a pancake turner to transfer the still hot cake to a cooling rack.
RECIPES FAQs
The pineapple needs to be throughly blotted dry or the moisture from the wet pineapple can seep into the cake batter changing the texture and making it wet.
Butter the ramekins all the way up to the top very well. A non-stick baking spray also works very well. Spray the entire container well before adding the melted butter. Release within 5 to 10 minutes.
It will last 2 days, covered, at room temperature or 4 days in the refrigerator.
Storage Instructions
These mini pineapple upside down cakes are best served warm or at room temperature on the day they are made. They can be made that day and kept at room temperature covered with foil after they cool. To warm, place them, still covered in a 350°F oven for about 10 minutes. Store any leftovers at room temperature for a few days.
Expert Tips
- Be sure to blot the pineapple and cherry very dry or the extra moisture will seep into the cake while baking altering the baked cake texture. Change the paper towels as necessary.
- Don't press so hard you split the pineapple ring.
- Brush the butter all the way to the top of the ramekins so the cakes release easily and completely.
- Either whole or 2% milk can be used in the cake.
- These are made in 6 eight ounce ramekins with straight sides.
- The butter for the cake needs to be very soft but not melted or runny. It should be about 74°F.
- The ramekins will be hot but they need to be removed within 5 to 10 minutes of coming from the oven. Start at 5 minutes. I fold a kitchen towel and place it over the ramekin to remove it. See photos above.
- Transfer the hot cake to a cooling rack with a pancake turner to finish cooling.
- If you want a garnish, serve with rum whipped cream or better yet, Malibu rum which is coconut flavored and delicious. Just add a tablespoon of rum to a cup of heavy cream and a quarter cup of powdered sugar. Whip until fairly stiff.
More individual desserts to enjoy
If you love these Mini Pineapple Upside Down Cakes, It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating below. Thank you.
Mini Pineapple Upside Down Cakes
Equipment
- 6 Eight ounce ramekins (225 grams)
Ingredients
Pineapple and Brown Sugar
- 9 tablespoons unsalted butter, melted (135 grams)
- ¾ cup light brown sugar, packed (150 grams)
- 6 slices canned pineapple
- 6 maraschino cherries
Featherlight Yellow Cake
- 2 large egg yolks
- ½ cup milk
- ¾ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 ¼ cups cake flour (150 grams)
- ¾ cup granulated sugar (150 grams)
- 2 teaspoons baking powder
- 6 tablespoons butter, softened
Instructions
Pineapple and Brown Sugar
- Preheat the oven to 350°F.
- Place the pineapple slices between several layers of paper towels. Press down to blot dry. Change the paper until the pineapple is dry. Blot the cherries lightly so as not to destroy their shape.
- Place 1 ½ tablespoons melted butter in each ramekin. Brush it up the sides of the ramekins making sure to cover the sides well.
- Add 2 tablespoons packed brown sugar to each ramekin. Top with a pineapple slice and cherry in the hole of the pineapple. Set aside.
Featherlight Yellow Cake
- Make sure the butter is very soft. It shouldn't be runny or melty but about 73°F.
- In a small bowl, whisk together the egg yolks, 2 tablespoons milk, almond, and vanilla extracts. Set aside.
- Place the dry ingredients in the bowl of a mixer. Mix on low for 30 seconds to blend.
- Add the butter and remaining milk. Mix on low speed just to moisten the dry ingredients. Increase the speed to medium and beat for 2 minutes.
- Add half of the egg mixture and beat for about 30 seconds. Repeat with the other half.
- Add about ½ cup batter to each of the ramekins. Spread flat.
- Bake for 28 to 33 minutes until golden brown and a tester comes out clean. When you test make sure to skewer only the cake. Do not go to the bottom of the ramekin.
- Cool 5 to 10 minutes and release the cakes.
- Place a small flat dish on top of the ramekin. Flip it over and carefully remove the hot ramekin. I used a folded kitchen towel over the ramekin to remove it.
- Remove the cake from the dish with a pancake turner and place it on a cooling rack.
- Serve it warm or at room temperature.
Betsie Warren says
Is there any way I can make the day before serving, then reheat a bit the day I’m serving and take them to a concert/picnic. Or just make the day before and then flip over in a container the next day and then serve?
Helen S Fletcher says
Hi Betsie, you definitely have to remove them from the containers or they will get stuck as they cool. They will release but the pineapple may get stuck in the bottom. As to taking them the next day. Yes, you can do that. The cakes will be a bit more settled but they will be fine. If you have time, rewarm them to freshen them before taking.
Lynette Pruett says
Hi, Helen. Just a follow-up to let you know that these miniature cakes were a big hit for my husband’s birthday dinner with the family. The recipe is definitely a keeper; thanks for sharing it.
Helen S Fletcher says
Hi Lynette - happy to hear this. It's so great that the classics are still so popular.
Stilljigga says
Hi Helen,
Love the recipe, especially the tip about drying the pineapple slices. I’ve tried individual pineapple upside down cakes, and they were definitely soggy! lol! I have a question though, can I use jumbo muffin pans instead of ramekins?
Helen S Fletcher says
Hi There - I haven't done it but assume it would work. The pineapple slice would be too big so cut each slice in 8 wedges and fit 5 or six into the mold. The batter should only come to about 2/3 of the way up the cups. Also, you will probably have more than six - maybe 8. All guesses but should be ok.
Terry says
Hi Helen,
My ramekins are 6 oz. Would I still be able to use them, or is that too small?
I'm assuming there would be time and temp adjustments?
Helen S Fletcher says
Hi Terry - You would get more (probably 8). Temp is the same, but less time. I can't say because I haven't done it, but just test the cake (don't go to the bottom) with a tester to see when it is done.
Lynette Pruett says
Helen, I’m so glad you posted this recipe today! My husband’s birthday is coming up in less than a week, and I was at a loss to know what to make for his birthday cake this year! You’ve reminded me that Pineapple Upside Down Cake is one of his favorites, which I almost never make! I also love the idea of this being made in individual ramekins.
The Featherlight Yellow Cake recipe sounds like a keeper, not only for this recipe but other applications. How many cups of batter does the recipe in these amounts make, so I can scale it for other pan sizes? Thanks for your help, and always for your great recipes.
Helen S Fletcher says
Hi Lynette, Good to hear from you. The featherlight yellow cake is 1/2 of the yellow cake recipe in my "From One Recipe Comes Multiple Cake Layers". The whole recipe makes 2 layers. The only difference is the egg yolks - it is impossible to get 1/2 a yolk as far as I'm concerned.
SallyBR says
Helen, I am here smiling... Phil LOVES to try to guess things and goes through a lot of thinking and considering possibilities - plus, pineapple upside down cake is a favorite of his, which I maybe made once only.... Anyway, I asked him when he thought the first version of the cake was published, he stayed silent for a while, thinking, thinking.... and said - 1920?
He is darn good! ;-)
Helen S Fletcher says
Hi Sally - I love this. He is darn good for sure. I didn't know when until I did a bit of research.
Carolyn says
I’m sorry if I’m missing it - in the ingredient list I don’t think it says anything about the pineapple or cherries. Looking forward to trying this - pineapple upside down cake is my husband’s favourite!
Helen S Fletcher says
Thanks Carolyn, I appreciate you letting me know. The list has been corrected.