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Mini Pineapple Upside Down Cake

Small batch mini pineapple upside down cakes that deliver buttery, fruity flavors without leftovers. Perfect for cozy nights in.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: American, Baked
Keyword: Easy Desserts, Fruit Desserts, Mini Cakes, Pineapple Upside Down Cake, Small Batch Baking
Servings: 4 servings
Calories: 300kcal

Ingredients

For the Caramel Layer

  • 2 tablespoons unsalted butter Melted for the caramel layer
  • 1/3 cup packed light brown sugar
  • 8 to 10 pieces pineapple tidbits or 2 to 3 rings cut into pieces Canned or fresh, optional
  • 4 to 6 pieces maraschino cherries Optional, for decoration

For the Cake Batter

  • 1/2 cup all purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon fine salt
  • 1 large egg Room temperature
  • 1/4 cup whole milk Room temperature
  • 2 tablespoons neutral oil or melted butter Slightly cooled
  • 1 teaspoon vanilla extract

Instructions

Preparation

  • Heat your oven to 350°F (175°C) and lightly grease the ramekins or muffin cups. Place them on a sheet pan for easy handling.

Make the Caramel Layer

  • Melt 2 tablespoons of butter in a small pan over low heat, then stir in the brown sugar until it resembles wet sand. Divide this mixture evenly into the ramekins and lay pineapple pieces on top, nesting a cherry in the center if desired.

Mix Dry Ingredients

  • In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients

  • In another bowl, whisk the egg, milk, oil, and vanilla until smooth.

Combine and Bake

  • Stir the wet ingredients into the dry ingredients just until blended, being careful not to overmix. Spoon the batter over the fruit in each ramekin, filling about two-thirds full.
  • Bake for 16 to 20 minutes, until the tops are golden and a toothpick comes out clean.

Rest and Serve

  • Let cool on a rack for 5 minutes. Run a thin knife around the edges, place a small plate on top of each ramekin, flip, and lift off the dish. Spoon any syrup left in the ramekin over the top. Serve warm, optionally with ice cream.

Notes

For best results, use room temperature ingredients. Allow the cooked cakes to rest before flipping to keep the caramel intact. Store any leftovers in the fridge for up to 3 days, reheating in the microwave as needed.