Individual Pineapple Upside Down Cakes

 This recipe from Taste of Home calls for canned
unsweetened pineapple rings. It is similar to most pineapple upside down cakes, except it is served in individual serving dishes. It was quickly made, the cake was very good and you can make just for the two or four of you with no leftovers. I doubled the recipe and thought I didn’t have enough cake batter. It was though and rose nicely. I think the next time I make these however, I will use 8 ounce ramekins instead of the 10 ounce called for just to have a little more of the cake in each serving. Best served warm.
 Individual Pineapple Upside Down Cakes
Prep time 15 minutes       Bake time 20 minutes
4 tsp. Butter, melted, divided
4 tsp brown sugar
2 canned unsweetened pineapple slices
2 maraschino cherries
⅓ cup all purpose flour
3 Tbsp. Sugar
½  tsp. Baking powder
⅛ tsp. Salt
Dash ground nutmeg
3 Tbsp. Milk
¼ tsp. Vanilla extract
 Pour ½ tsp. Butter into each of two 10 or 8 ounce ramekins coated with cooking spray. Sprinkle the brown sugar over butter. Top with a pineapple slice. Place a cherry in the center of each pineapple slice; set aside.
 In a small bowl, combine the flour, sugar, baking powder, salt and nutmeg. Beat in the milk, vanilla and remaining 3 tsp. butter just until combined, spoon over pineapple.
 Bake at 350° for 20 - 25 minutes or until a tooth pick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.


  1. I LOVE tiny recipes! And also pineapple upside down cake, but hate having it over and over until it is all gone. I am on a diet right now, but will definitely save this one for the future! Thanks!

  2. Hi Wendy, That is one of the reasons I made this recipe. We get tired of eating something for several days also.
    This is just the right size. Hope your diet goes well and you can eat it soon.

  3. Yum! And I too like tiny recipes (that's a cute description!)


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