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. **
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.
Traditionally, Pineapple Upside-Down Cakes are made in a rectangular 9 x 13″ pan or a round cake pan.
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.
This recipe is especially good with a dollop of homemade whipped cream.
Individual Pineapple Upside-Down Cakes
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
- 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.
Do you think you could freeze the finished mini cakes??
I have never frozen them but I believe they will be fine to freeze. You may want to freeze and then thaw 1 test mini. I will do this next time I make this recipe.
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!
Thank You! I have the little one also.
Absolutely delicious!! The crispy bottom, the buttery cake, and the tartness of the pineapple. SOOOO good!!
This was delicious. We tested a batch and are going to make this for mother’s day brunch.
These were delicious. We made them for Easter.
I’d say perfect portions but I ate like 5 of them!! lol
Oh my!! these were tasty!!!
I’ve had these several times now. They turn out great every time.
Hi! These look so beautiful. Thanks for sharing!