Mini Pineapple Upside Down Cakes

This Mini Pineapple Upside Down Cake features a pineapple slice with a cherry in the middle on top of a yellow cake sitting on a blue and white plate.

5 from 4 votes

Fruity, gooey, and caramelly these Mini Pineapple Upside Down Cakes are one of America's favorites. The two step yellow cake is tender, featherlight, stays moist for days and is effortless to make and topped with a caramelized pineapple slice and cherry.

Prep Time30

Cook Time30

Total Time1

Course: Individual cake

Cuisine: American

Keyword: easy to make, Mini Pineapple upside down cakes, pineapple upside down cake

Servings: cakes

Calories: 529kcal

Author: Helen S Fletcher

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.

Notes

There is always an abundance of photos to guide you in the post.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever is given in their recipes.

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Be sure to blot the pineapple very dry or the extra moisture will seep into the cake while baking altering the baked cake texture and possibly making it wet. 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. Alternatively, use a non-stick baking spray and spray well.

Either whole or 2% milk can be used in the cake.

These are made in 6 - 8 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.

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 soft peaks form.

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 if desired.

For a spiced version, add ½ teaspoon cinnamon and nutmeg to the cake batter.

Fresh pineapple slices can be used. Blot it as for canned pineapple.

Nutrition