Mini Pineapple Upside Down Cakes

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, Banana Split Cupcakes and the Plum Crisp.

Jump to:

• Why you want to make this recipe
• Variations
• Recipe Ingredients
• Step by Step Instructions
• RECIPES FAQs
• Storage Instructions
• Expert Tips
• More individual desserts to enjoy
• Mini Pineapple Upside Down Cakes

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

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

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