Ramekin Pineapple Upside Down Cake Recipe

If you love the taste of traditional pineapple upside down cake, but don’t want or need a traditional, full size cake then you are going to love this recipe for Ramekin Pineapple Upside Down Cake.

Two individual size cakes that are soft and buttery and topped with a caramelized brown sugar pineapple and cherry topping. Once the cakes come out of the oven, flip them over and you have a classic dessert recipe that is perfect for two.

With just one bite you can bet that this will be your favorite go-to summer dessert recipe!

Ramekin Pineapple Upside Down Cake

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 2 tablespoon salted butter, melted
• 2 tablespoon brown sugar
• 2 pineapple slices
• 2 maraschino cherries

Cake Batter

• 2 tablespoon salted butter, softened
• 6 tablespoons sugar
• 2 egg yolks
• 1/4 teaspoon vanilla extract
• 6 tablespoons all purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoon milk

INSTRUCTIONS

Heat the oven to 350°F (177°C) then prepare the ramekins by buttering the insides of two 10 ounce ramekins. Set the ramekins aside while you prepare the pineapple upside down cake.

First, prepare the topping. In a small bowl, mix together the melted butter and brown sugar until the sugar crystals dissolve and the mixture is thick.

Divide the topping evenly and pour into the bottom of each ramekin. Be sure that the brown sugar and butter topping covers the entire bottom surface.

Next, carefully place a whole pineapple slice in the bottom of each ramekin. Then place a maraschino cherry (with the stem removed) in the center hole.

Set the ramekins aside while you prepare the pineapple upside down cake batter.

Prepare The Batter

In a separate bowl, cream the softened butter and sugar with a hand mixer until well combined. This process takes longer than you think.

You want the mixture to be nice and fluffy, not just combined. It took 4 minutes of mixing for my butter and sugar to cream to the correct consistency.

Once the butter and sugar is creamy and fluffy add the egg yolks and vanilla extract and mix well. Set the wet ingredients aside.

Mix the dry ingredients together by whisking the flour, baking powder, and salt in another bowl. Slowly add the dry ingredients to the cream mixture and mix until well incorporated.

Finally pour the milk into the batter and mix with a hand mixer or silicone spatula until evenly distributed. *Do not overmix the batter here.

Just mix the milk in the batter until you can no longer see streaks of white. When the pineapple upside down cake batter is ready, divide and pour it evenly between the two ramekins.

Be sure to smooth out the top with a thin spatula or a small cake spatula.

Bake Time

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Remove the ramekins from the oven and place on a cooling rack to cool.

When you are ready to serve, run a knife down the inside of the ramekin to release any stuck bits. Then place a plate over the top of the ramekin and flip.

The pineapple upside down cake should release easily from the ramekin and come right out onto the plate. Serve immediately or cover and place in the refrigerator.

Frequently Asked Questions

1. Can I double the recipe to make 4 servings?

If you want to make extra, you can double the recipe ingredients and use 4 ramekins instead of two. However, the baking time will remain the same.

2. Can I place the ramekins on a baking sheet in the oven?

You can place the ramekins on a baking sheet rather than directly on the oven racks if you prefer. It will be easier to put them in the oven, especially if you are making more than two servings.

3. How long should I let the pineapple upside down cakes cool in the ramekin?

You want the cakes to cool inside the ramekin until they are at room temperature so that the topping can set. However, you can keep them at room temperature for up to 24 hours.

After that, place the ramekins in the refrigerator until you are ready to serve.

4. Should I take the cakes out of the ramekin if I am making this recipe ahead of time?

Leave the cakes in the ramekin until you are ready to serve. This will help prevent the fruit from drying out.

Simply cover the ramekins with plastic wrap for up to 48 hours. And if you really don’t care about the presentation, you can eat the cake right out of the ramekin!

5. I don’t have a 10 ounce ramekin, what can I use instead?

Although a 10 ounce ramekin is the perfect size for a pineapple slice to fit down in the bottom, you can use whatever small baking dish that you have on hand.

However, you may need to cut the pineapple slice into tidbits if the slice doesn’t fit. Also, depending on the depth of the dish, you may need to adjust the baking time.

Other Individual Dessert Recipes

If you are looking for more delicious dessert recipes that can be made as individual servings check out these recipes:

• Coffee Cup Brownie Recipe (Easy 1 Minute Microwave Recipe)
• Mini No-Bake Cheesecake Recipe
• Ramekin Apple Crisp Recipe
• Carrot Cake Cupcakes
• Monkey Bread Muffins
• Chocolate Soufflé With Raspberry Topping
• Mini Pumpkin Cheesecakes
• No Bake Key Lime Pie Cheesecake
• Cherry Hand Pies

Enjoy! Mary

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