Dessert

Individual Pineapple Upside-down Cakes Recipe for Two

Individual Pineapple Upside-down Cakes

These Individual Pineapple Upside-down Cakes are awesome!!! Moist fluffy yellow cakes are topped with pineapple rings, maraschino cherries, and the gooey sweet brown sugar and butter topping creates a crispy satisfying flavor and texture sensation.

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This super easy small batch recipe makes a perfect dessert for two and is ready in just 30 minutes. Try it for an impressive date night or Valentine’s Day dessert.

 

We love this so much, my husband has begged me every day since making it to make it again. We will definitely be making this delicious and gorgeous treat often!

 

How to make Individual Pineapple Upside-down Cakes:

Preheat the oven to 350 degrees F (180 C).

 

Coat two 7 ounce ramekins with non-stick cooking spray. Click here for 7 ounce ramekins.

 

Pour 1/2 tablespoon melted butter into each ramekin.

 

Sprinkle each with brown sugar.

brown sugar and butter in two ramekins

 

Top each with a pineapple slice.

pineapple rings in two ramekins

 

Place a maraschino cherry in the center of each pineapple slice and set aside.

pineapple rings and cherries in two ramekins

 

In a small bowl, combine the flour, sugar, baking powder, salt and nutmeg.

flour, sugar, baking powder, salt and nutmeg in a tan bowl

 

Beat in the milk, vanilla and remaining 1/2 tablespoon melted butter just until combined.

flour, sugar, baking powder, salt and nutmeg, butter, milk, and cinnamon in a bowl

 

Spoon half the cake batter over each pineapple.

cake batter in two ramekins

 

Place the ramekins onto a baking sheet.

 

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

 

Cool on a rack for 5 minutes. Click here for a cooling rack.

 

Run a knife around the edges of the ramekins.

 

Invert the cakes onto dessert plates. Serve warm.

 

 

Individual Pineapple Upside-down Cakes Recipe for Two

 

 

 

Yield: 2 servings

Individual Pineapple Upside-down Cakes

These Individual Pineapple Upside-down Cakes are awesome!!! Moist fluffy yellow cakes are topped with pineapple rings, maraschino cherries, and the gooey sweet brown sugar and butter topping creates a crispy satisfying flavor and texture sensation.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 Tablespoons butter (divided and melted)
  • 1 1/2 Tablespoons brown sugar
  • 2 canned pineapple slices
  • 2 maraschino cherries
  • 1/3 cup all-purpose flour
  • 3 Tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/4 cup whole milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F (180 C).
  2. Coat two 7 ounce ramekins with non-stick cooking spray. Click for 7 ounce ramekins.
  3. Pour 1/2 tablespoon melted butter into each ramekin.
  4. Sprinkle each with brown sugar.
  5. Top each with a pineapple slice.
  6. Place a maraschino cherry in the center of each pineapple slice and set aside.
  7. In a small bowl, combine the flour, sugar, baking powder, salt and nutmeg.
  8. Beat in the milk, vanilla and remaining 1/2 tablespoon melted butter just until combined.
  9. Spoon half the cake batter over each pineapple.
  10. Place the ramekins onto a baking sheet.
  11. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  12. Cool on a rack for 5 minutes. Click for a cooling rack.
  13. Run a knife around the edges of the ramekins.
  14. Invert the cakes onto dessert plates. Serve warm.

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Nutrition Information:

Yield:

2

Amount Per Serving:Calories: 345 Saturated Fat: 7g Cholesterol: 33mg Sodium: 263mg Carbohydrates: 55g Fiber: 1g Sugar: 38g Protein: 3g

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2 Comments

  • Reply
    Dianna
    April 4, 2018 at 2:37 am

    I’d like to use fresh pineapple. Is there any special prep for using fresh pineapple in this recipe? I know there are issues with fresh pineapple and other ingredients but I prefer using fresh rather than canned.

    • Reply
      Zona
      April 4, 2018 at 7:41 am

      Hi Dianna, I think fresh pineapple would work just fine. I haven’t tried it that way myself yet. Please let me know how it works out for you 🙂

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