Mini Pineapple Upside Down Cakes Recipe

Mmmm mini pineapple upside down cakes. Because that’s about the only way they could be better than the regular pineapple upside down cake I love, right?

Of course, the problem with pineapple upside down cake is that you bake it in a 9×13 pan and cut off a slice that’s an entire pineapple section. Right? Because it’s just wrong to have a portion of the pineapple circle. Who gets the cherry inside if you only do part of the pineapple-y goodness, and that’s the best part. Then you have leftovers, which means you sit and pick at them, taking just a little bit from the edge up to the pineapple. Then you eat under the pineapple, which of course means you have to take the entire pineapple section, and wow there went your calories for the day and you almost don’t care. Almost.

So yes, that’s a good part of the reason that I decided to make mini pineapple upside down cakes.

Of course the fact that they’re cute and mini and individual servings also played a role. These are great for entertaining, as who doesn’t love getting their very own dessert, just like in a restaurant looking all fancy? I served these up to some friends who absolutely loved them, and they’re fun and quick to prepare. My version of this recipe for mini pineapple upside down cakes makes four cakes, but you could definitely make it bigger to serve more people.

Or. You could make this for yourself. Eat one hot from the oven – because oh that ooey gooey caramelized brown sugar and soft tangy cake when it’s warm! – and then let the other three cool. Once they’ve cooled, remove them from their ramekins and wrap them individually tightly in tin foil. Stick them in the freezer for up to a month, and when you want dessert, pull one out and heat it at 170 degrees for 10-12 minutes. Winning.

Mini Pineapple Upside Down Cakes Recipe

To make these mini pineapple upside down cakes, preheat your oven to 350 degrees. Melt 2 tablespoons of butter, and mix it with 1/4 cup brown sugar. Split this evenly amongst the four ramekins you’ll use to make your mini pineapple upside down cakes. Make sure you use ramekins that will fit a pineapple ring. I have two sizes, and this recipe calls for the larger size.

Add a pineapple ring atop the brown sugar mix in each ramekin and place a maraschino cherry inside each ring.

In a mixing bowl, add your egg and buttermilk, whisking to combine thoroughly. Melt the remaining 3 tablespoons of butter and add the sugar, vanilla, and melted butter to your egg and milk, again whisking to incorporate. Add baking soda and salt, and mix again. Add the flour and stir gently until just combined.

Pour the batter equally into each of your ramekins. Place the ramekins onto a baking sheet. This makes it much easier to place them into the oven and remove them, as well as ensuring that they don’t tip and bake crooked (as fun as that might be). Bake at 350 degrees for 25-27 minutes, until your cake tester comes out clean.

Let the mini pineapple upside down cakes cool for ten minutes, then slide a knife gently around the outside to loosen and turn over onto a plate. Serve still warm or wrap in foil and freeze for enjoying later.

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Mini Pineapple Upside Down Cakes

Yield: 4 cakes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Delicious, tangy pineapple upside down cake baked in individual ramekins for the perfect portion controlled dessert.

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Ingredients

For the Ramekins

• 2 T butter, melted
• 1/4 c brown sugar
• 4 pineapple rings
• 4 maraschino cherries

For the cakes

• 1/4 c buttermilk
• 1 egg
• 1/3 c brown sugar
• 1/4 t vanilla
• 3 T butter, melted
• 1/8 t baking soda
• pinch salt
• 2/3 c flour

Instructions

1. Preheat oven to 350 degrees and melt butter in two separate dishes.
2. Mix together 2 tablespoons melted butter with 1/4 c brown sugar. Divide equally amongst 4 large ramekins. Add a pineapple ring to each ramekin, and place a cherry in the center of each pineapple. Set aside.
3. In a box, whisk together the buttermilk and egg, adding the brown sugar and whisking again. Add vanilla and butter and whisk to incorporate. Add baking soda and salt, mixing until combined. Add flour and stir gently until just incorporated.
4. Pour batter evenly amongst each of the four ramekins. Place ramekins on a baking sheet and place entire baking sheet in the oven at 350 degrees for 25-27 minutes, until a cake tester comes out with just a few crumbs.
5. Let cool 10 minutes, then run a knife around the edge of each ramekin and turn the mini pineapple upside down cakes out onto plates for serving.

Notes

• If you do not have a 1/8 teaspoon measure, use your 1/4 teaspoon and ensure you only fill it halfway.
• These cakes also freeze nicely for an on-call dessert later. Once fully cooled, wrap tightly in tin foil and freeze up to a month. When ready to enjoy, reheat in a 170 degree oven, still wrapped, for 10-12 minutes and serve immediately.

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Nutrition Information:

Yield: 4 Serving Size: 1 cake
Amount Per Serving: Calories: 416Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 85mgSodium: 241mgCarbohydrates: 66gFiber: 3gSugar: 44gProtein: 5g

This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.

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