\nDazzle your friends and family with these classic Mini Pineapple Upside Down Cakes. Fruity, gooey, and caramelly this is one of America’s favorite cakes. These individual cakes are perfect with any number of dinners from a down home barbecue to an upscale dinner party. No more dense cakes. The two step yellow cake is tender, featherlight, stays moist for days and is effortless to make. <\/p>\n
Made in eight ounce ramekins, these timeless cakes when flipped over after baking, make an impressive presentation of glistening caramelized fruit over a fluffy cake. <\/p>\n
It became popular after an early 20th-century Dole engineer invented a machine that would slice that company’s signature product \u2014 pineapple \u2014 into perfect rings; the first recipe appeared in print in 1923. The Daily Meal has a fascinating read on the origin of this cake.<\/p>\n
\t\t\t\tBaking gets better when you subscribe\t\t\t\tBaking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.\t\t\t\t<\/p>\n
And here’s a fun fact. I’ll bet you didn’t know April 20th is National Pineapple Upside Down Cake Day. Now you do!<\/p>\n
Be sure to check out these other fruit based recipes: Blueberry Lemon Pizza in a Brioche Crust, Sunnyside Up Apricot Pastries, Roasted Peaches with Amaretti Crisp, Pina Colada Cake, Easy Pina Colada No Bake Cheese Cake and Banana Split Cupcakes and the Plum Crisp.<\/p>\n
Jump to:<\/p>\n
Why you want to make this recipe<\/p>\n
It’s a classic cake which is simple to make and yields great results.<\/p>\n
Individual desserts are a great way to say “you are special”. <\/p>\n
Uses simple ingredients that are probably in your pantry.<\/p>\n
Easy to make yet delicious and beautiful.<\/p>\n
Simply put, it tastes incredible. <\/p>\n
The brown sugar and butter caramelize the pineapple.<\/p>\n
Variations<\/p>\n
Different fruits can be substituted. Canned apricots, fresh plums pitted and sliced in half, sliced apples, and fresh peaches are a few.<\/p>\n
Sprinkle pecans or coconut over the butter before adding the brown sugar.<\/p>\n
For a spiced version, add \u00bd teaspoon cinnamon and nutmeg to the cake batter. <\/p>\n
Fresh pineapple slices can be used. Blot dry also.<\/p>\n
Recipe Ingredients<\/p>\n
Pineapple Ingredients<\/p>\n
FRONT ROW: Unsalted butter, maraschino cherries <\/p>\n
BACK ROW: Canned Pineapple Slices, light brown sugar<\/p>\n
Pineapple Ingredients<\/p>\n
FRONT ROW: Unsalted Butter, maraschino cherries<\/p>\n
BACK ROW: Pineapple Slices, brown sugar<\/p>\n
Yellow Cake Ingredients<\/p>\n
FRONT ROW: Vanilla extract, almond extract<\/p>\n
MIDDLE ROW: Unsalted butter, egg yolks, baking powder<\/p>\n
BACK ROW: Granulated sugar, cake flour, milk<\/p>\n
Be sure to see the recipe card below for the exact ingredients an instructions.<\/p>\n
Step by Step Instructions<\/p>\n
Step 1. Place the pineapple slices on several layers of paper towels. Step 2. Place several more paper towels on top of the pineapple slices. Press firmly to remove as much liquid as possible. Replace the paper towels and repeat to make sure they are dry. Step 3. Add 1 \u00bd tablespoons of melted butter to each ramekin. Brush it up the sides of the ramekins. Step 4. Sprinkle 2 tablespoons brown sugar over the butter. If using nuts or coconut, sprinkle it over he butter first, then add the brown sugar. <\/p>\n
Step 5. Place the pineapple over the brown sugar, Step 6. Add a cherry in the hole of the pineapple. Step 7. Combine part of the milk, the vanilla and almond extracts and egg yolks in a small bowl. Step 8. Whisk together the liquids and set aside.<\/p>\n
Step 9. Place the dry ingredients in the bowl of a mixer. Step 10. Mix them together for about 30 seconds. Step 11. Add the softened butter and remaining milk and mix according to instructions to form a batter. Step 12. Add half of the liquid to the batter. <\/p>\n
Step 13. Mix the batter for 30 seconds. Step 14. Add the last of the liquid. Step 15. Mix another 30 seconds. Step 16. Pour the batter over the pineapple in the ramekins.<\/p>\n
Step 17. Bake the cakes as instructed. Step 18. To release the cakes, place a small plate over the top of the ramekin. Step 19. Flip the plate so the ramekin is now upside down on the plate. Step 20. Pull the ramekin up and away from the cake. Use a pancake turner to transfer the still hot cake to a cooling rack.<\/p>\n
RECIPES FAQs<\/p>\n
Why is my pineapple upside down cake soggy? The pineapple needs to be throughly blotted dry or the moisture from the wet pineapple can seep into the cake batter changing the texture and making it wet. How do I keep the pineapple and the cake from sticking to the pan? Butter the ramekins all the way up to the top very well. A non-stick baking spray also works very well. Spray the entire container well before adding the melted butter. Release within 5 to 10 minutes. How long does a pineapple upside down cake last? It will last 2 days, covered, at room temperature or 4 days in the refrigerator. <\/p>\n
Storage Instructions<\/p>\n
These mini pineapple upside down cakes are best served warm or at room temperature on the day they are made. They can be made that day and kept at room temperature covered with foil after they cool. To warm, place them, still covered in a 350\u00b0F oven for about 10 minutes. Store any leftovers at room temperature for a few days. <\/p>\n
Expert Tips<\/p>\n
Be sure to blot the pineapple and cherry very dry or the extra moisture will seep into the cake while baking altering the baked cake texture. Change the paper towels as necessary.<\/p>\n
Don’t press so hard you split the pineapple ring. <\/p>\n
Brush the butter all the way to the top of the ramekins so the cakes release easily and completely.<\/p>\n
Either whole or 2% milk can be used in the cake. <\/p>\n
These are made in 6 eight ounce ramekins with straight sides.<\/p>\n
The butter for the cake needs to be very soft but not melted or runny. It should be about 74\u00b0F.<\/p>\n
The ramekins will be hot but they need to be removed within 5 to 10 minutes of coming from the oven. Start at 5 minutes. I fold a kitchen towel and place it over the ramekin to remove it. See photos above. <\/p>\n
Transfer the hot cake to a cooling rack with a pancake turner to finish cooling.<\/p>\n
If you want a garnish, serve with rum whipped cream or better yet, Malibu rum which is coconut flavored and delicious. Just add a tablespoon of rum to a cup of heavy cream and a quarter cup of powdered sugar. Whip until fairly stiff. <\/p>\n
More individual desserts to enjoy<\/p>\n
If you love these\u00a0Mini Pineapple Upside Down Cakes, It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating below. Thank you.<\/p>\n
Mini Pineapple Upside Down Cakes<\/p>\n
Helen S Fletcher<\/p>\n
\u00a0Fruity, gooey, and caramelly these Mini Pineapple Upside Down Cakes are one of America’s favorites.\u00a0\u00a0The\u00a0two step yellow cake\u00a0is tender, featherlight, stays moist for days and is effortless to make and topped with a caramelized pineapple slice and cherry.\u00a0<\/p>\n
Prep Time 30 minutes minsCook Time 30 minutes minsTotal Time 1 hour hr<\/p>\n
\t\tCourse Individual cakeCuisine American<\/p>\n
\t\tServings 6 cakesCalories 529 kcal<\/p>\n
IngredientsPineapple and Brown Sugar
\nInstructions\u00a0Pineapple and Brown SugarPreheat the oven to 350\u00b0F. Place the pineapple slices between several layers of paper towels. Press down to blot dry. Change the paper until the pineapple is dry. Blot the cherries lightly so as not to destroy their shape.Place 1 \u00bd tablespoons melted butter in each ramekin. Brush it up the sides of the ramekins making sure to cover the sides well.Add 2 tablespoons packed brown sugar to each ramekin. Top with a pineapple slice and cherry in the hole of the pineapple. Set aside.Featherlight Yellow CakeMake sure the butter is very soft. It shouldn’t be runny or melty but about 73\u00b0F.In a small bowl, whisk together the egg yolks, 2 tablespoons milk, almond, and vanilla extracts. Set aside.Place the dry ingredients in the bowl of a mixer. Mix on low for 30 seconds to blend. Add the butter and remaining milk. Mix on low speed just to moisten the dry ingredients. Increase the speed to medium and beat for 2 minutes.Add half of the egg mixture and beat for about 30 seconds. Repeat with the other half. Add about \u00bd cup batter to each of the ramekins. Spread flat.Bake for 28 to 33 minutes until golden brown and a tester comes out clean. When you test make sure to skewer only the cake. Do not go to the bottom of the ramekin.Cool 5 to 10 minutes and release the cakes.Place a small flat dish on top of the ramekin. Flip it over and carefully remove the hot ramekin. I used a folded kitchen towel over the ramekin to remove it.Remove the cake from the dish with a pancake turner and place it on a cooling rack.Serve it warm or at room temperature. <\/p>\n
NotesThere is always an abundance of photos to guide you in the post.
\nAs always, I recommend using\u00a0a scale for accuracy and consistency.\u00a0 Flour, in particular, is difficult to measure by volume. \u00a0For my recipes, I use\u00a0140 grams per cup of unsifted\u00a0 all-purpose, bread or whole wheat flour and 125 grams of cake flour.\u00a0Others may use different weights so use whatever is given in their recipes.
\n*****************************************************
\nBe sure to blot the pineapple very dry or the extra moisture will seep into the cake while baking altering the baked cake texture and possibly making it wet. Change the paper towels as necessary.
\nDon’t press so hard you split the pineapple ring.\u00a0
\nBrush the butter all the way to the top of the ramekins so the cakes release easily and completely. \u00a0Alternatively, use a non-stick baking spray and spray well. \u00a0
\nEither whole or 2% milk can be used in the cake.\u00a0
\nThese are made in 6 – 8 ounce ramekins with straight sides.
\nThe butter for the cake needs to be very soft but not melted or runny. It should be about 74\u00b0F.
\nThe ramekins will be hot but they need to be removed within 5 to 10 minutes of coming from the oven. Start at 5 minutes. I fold a kitchen towel and place it over the ramekin to remove it.
\nTransfer the hot cake to a cooling rack with a pancake turner to finish cooling.
\nIf you want a garnish, serve with rum whipped cream or better yet, Malibu rum which is coconut flavored and delicious. Just add a tablespoon of rum to a cup of heavy cream and a quarter cup of powdered sugar. Whip until soft peaks form.\u00a0
\nDifferent fruits can be substituted. Canned apricots, fresh plums pitted and sliced in half, sliced apples, and fresh peaches are a few.
\nSprinkle pecans or coconut over the butter before adding the brown sugar if desired.
\nFor a spiced version, add \u00bd teaspoon cinnamon and nutmeg to the cake batter.\u00a0
\nFresh pineapple slices can be used. \u00a0Blot it as for canned pineapple.
\n\u00a0
\nNutritionServing: 6cakesCalories: 529kcalCarbohydrates: 72gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 124mgSodium: 252mgPotassium: 108mgFiber: 1gSugar: 53gVitamin A: 815IUCalcium: 144mgIron: 1mg<\/p>\n","protected":false},"excerpt":{"rendered":"
Dazzle your friends and family with these classic Mini Pineapple Upside Down Cakes. Fruity, gooey, and caramelly this is one of America’s favorite cakes. These individual cakes are perfect with any number of dinners from a down home barbecue to an upscale dinner party. No more dense cakes. The two step yellow cake is tender, […]<\/p>\n","protected":false},"author":1,"featured_media":860,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-859","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-snacks"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/859","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=859"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/859\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/860"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=859"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}