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Individual Pineapple Upside-Down Cakes


Individual Pineapple Upside-Down Cakes



For the Topping:

  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 8 slices of pineapple rings (canned or fresh)
  • 8 maraschino cherries

For the Cake Batter:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup milk
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. Prepare the Topping:
    • Preheat your oven to 350°F (175°C).
    • Pour the melted butter evenly into the bottoms of the individual tart pans.
    • Sprinkle the brown sugar evenly over the melted butter.
    • Place a pineapple ring in each tart pan, and put a maraschino cherry in the center of each pineapple ring.
  2. Prepare the Cake Batter:
    • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the vanilla extract.
    • In a separate bowl, whisk together the flour, baking powder, and salt.
    • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  3. Assemble and Bake:
    • Pour the cake batter evenly over the pineapple rings in the tart pans, spreading it out with a spatula if needed.
    • Place the tart pans on a baking sheet and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
    • Allow the cakes to cool in the pans for about 5 minutes.
  4. Invert and Serve:
    • Run a knife around the edges of each cake to loosen them from the pans.
    • Place a plate over each tart pan and carefully invert the cakes onto the plates.
    • Serve warm, and optionally, dust with powdered sugar for garnish.

Enjoy your individual pineapple upside-down cakes!

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