Individual Pineapple Upside-Down Cakes

Pineapple upside-down cake starts with a simple yellow cake that is inverted after baking to reveal caramelized butter and brown sugar coating golden pineapples and cherries.

We took this classic American dessert recipe and transformed it into adorable personal-sized cakes. 

These individual cakes are great for parties, pot luck dinners, and school bake sales.

** Tip: These mini desserts can be made with fresh or canned pineapple. **

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Upside-down fruit cakes have been a staple in American homes since the early 1900s. My favorite is Pineapple upside-down cake which is simply a basic yellow cake that is inverted after baking to reveal a glistening sheen of caramelized butter and brown sugar coating golden pineapple and maraschino cherries.

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Individual Pineapple Upside Down Cakes


Traditionally, Pineapple Upside-Down Cakes are made in a rectangular 9 x 13″ pan or a round cake pan.

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I prefer to make mine individualized in a mini bundt cake pan. My pan has larger wells so the recipe fits into 6 wells forming 6 individual cakes. 

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This recipe is especially good with a dollop of homemade whipped cream.

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Pineapple Upside Down Cakes 33

Individual Pineapple Upside-Down Cakes

Ronda Eagle | Kitchen Dreaming
Pineapple upside-down cake is simply a basic yellow cake that is inverted after baking to reveal a glistening sheen of caramelized butter and brown sugar coating golden pineapple and cherries.
5 from 8 votes
Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 6 mini bundt cakes
Calories 514 kcal

Equipment

  • 6-well mini bundt pan

Ingredients
  

Pineapple Topping:

  • 6 tbsp butter , melted
  • 6 tbsp packed brown sugar
  • 6 slices pineapple fresh or canned , drained

Cake Base:

  • 1 1/3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup vegetable or canola oil
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup pineapple juice
  • 1 egg

Garnishes:

  • 6 cherries
  • 16 oz whipped cream

Instructions
 

  • Preheat oven to 350°F. Into a mini-bundt cake pan with 6 wells, evenly distribute the butter. Sprinkle 1 tbsp of brown sugar evenly over melted butter in each of the 6 wells.
  • Arrange pineapple slices over brown sugar. It should just fit into the well.
  • In a bowl, beat the remaining ingredients with electric mixer on medium-high speed for about 3 minutes, scraping the sides of the bowl occasionally. Divide and pour batter over the pineapple.
  • Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.
  • Immediately place a serving plate upside down over the pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm topped with a cherry and a dollop of fresh whipped cream.
  • Refrigerate any leftover portions.

Notes

  1. Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.

Nutrition

Serving: 1bundtCalories: 514kcalCarbohydrates: 72gProtein: 4gFat: 24gSaturated Fat: 17gCholesterol: 57mgSodium: 311mgPotassium: 212mgFiber: 0gSugar: 49gVitamin A: 395IUVitamin C: 3.5mgCalcium: 69mgIron: 1.7mg
Tried this recipe?Let us know how it was!

9 thoughts on “Individual Pineapple Upside-Down Cakes”

  1. I have a tiny bundt pan with 12 per sheet instead of 6, so I did this recipe and did 1/2 Tbs of butter and brown sugar in each. I used pineapple tidbits and bakes for 15 minutes total and they came out perfect!! Might even add more brown sugar next time. Will definitely make again!

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