Individual pineapple upside down cakes

Mini Pineapple Upside Down Cakes Recipe

January 4, 2016 by Michelle

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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?

Mini Pineapple Upside down cakes

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.

Recipe for mini pineapple updside down cakes dessert

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.

Individual pineapple upside down cakes

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.

Add pineapple and cherries to mini pineapple upside down cake cups

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.

Fill ramekins mini pineapple upside down cake batter

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.

Mini Pineapple Upside Down Cakes

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.


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


  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.


  • 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: 416 Total Fat: 16g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 85mg Sodium: 241mg Carbohydrates: 66g Fiber: 3g Sugar: 44g Protein: 5g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.

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  • Chloe Crabtree

    Love it! I especially love that I could make these ahead of time and pop them into the freezer, so I could have them on hand! I have pinned this to my cake board! Thank you so much for sharing over at Celebrate Your Story!

    • Michelle

      Awwww thank you! That totally makes my day! I love pineapple upside down cake. But… I gotta say that I’m loving these individual pineapple upside down cakes even more!

  • Tara R.

    Every year for his birthday, my husband asks for pineapple-upside-down cake. I need to try these this year.

    • Michelle

      That would be so fun for him. If you do it, definitely let me know how they turn out for you!

  • Sandra

    In the freezer for a month? No way! These babies would be gone in a heartbeat!

  • Kari

    I love pineapple upside down cake! These are great that they are so small!

  • Theresa Key Whisenand

    This recipe looks fabulous! Plus, I love that these cakes are individual size. They would make a great addition to a potluck or get together with friends. I’m going to keep your recipe in mind.

  • Elsa | the whinery

    These are so cute, I’ve never thought to make mini pineapple upside down cake, it’s such a great idea. Yum, look delicious too!

  • Audrey

    I adore pineapple upside down cake, and small servings might be safer to have around than an entire cake. Thanks for sharing on the Creative K. Kids Tasty Tuesdays Linky Party. I hope you will join us again next week.

  • Colleen

    Cute…and I love the idea that they are individual serving size!

  • Shelley

    It says add flour but doesn’t indicate the amount…

    • Michelle

      Oh yikes! Thank you for pointing that out to me. I’m editing this now. There should be 2/3 cups flour. I appreciate you catching this!

  • Ducks n a Row

    They are so cute!
    Pinned and yummed – oh tweeted too 🙂

    • Michelle

      Thank you, Sinea! They’re fun to make and eat. I like my mini foods!

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