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Individual Pineapple Upside-Down Cakes

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Mini individual pineapple upside-down cakes with caramelized brown sugar topping. Easy, party-perfect, and baked in a mini bundt pan.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 mini bundt cakes
Calories 514
Author Ronda Eagle | Kitchen Dreaming

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.