Filed Under: 40 Minutes, Dessert, Food, Pineapple

Individual Pineapple Upside Down Cake

Sweet and delicious caramelized pineapple cakes that are small enough to grab and eat on the go.

June 6th, 2013

Recipe by Paula Bowman

Bake individual cakes in jumbo muffin tins or large ramekins. Chef’s Tip: If cakes are difficult to release after allowing to cool, set muffin pan over element on stove for 10 seconds to heat caramel just enough that it can be released from the bottom of the pan.
Makes 8 individual cakes
Prep Time
20 Minutes
Cook Time
Total time: 40 Minutes
  • Cake
  • 1 1/3 cup all-purpose flour
  • 1/2 cup packed golden brown sugar
  • 1/3 cup granulated sugar
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 2 large eggs
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/3 cup sour cream
  • 1 tbsp dark rum, optional
  • 2 tsp pineapple juice
  • 1 tsp vanilla
  • Topping
  • 3/4 cup packed golden brown sugar
  • 1/4 cup unsalted butter
  • 4 (1/4-inch thick) pineapple rings, segmented into quarters
  1. Preheat oven to 350F. Grease 8 openings in a jumbo muffin pan with cooking spray and set aside.

  2. In a bowl, sift the first 5 ingredients together, set aside.

  3. In a large mixing bowl, combine the eggs, butter, sour cream, rum, if using, pineapple juice and vanilla together and beat with an electric mixer until smooth. Add the flour mixture to the egg mixture and beat gently until just blended, set aside.

  4. To prepare topping, combine butter and sugar together in a small non-stick skillet. Set over medium-high heat and cook, stirring often until the surface is covered with large foamy bubbles, about 4 minutes. Remove sugar mixture from heat and carefully spoon 2 tablespoons into the bottom of each of the 8 prepared muffin cups. Place 2 pineapple segments into each cup on top of the caramel and fill the cups two-thirds full with the reserved batter. Bake until golden and a knife inserted into the centre of the cake, comes out dry, about 15-18 minutes. Let cool for 5 minutes then run a knife around the edge of the cakes, invert it onto a rimmed sheet pan and remove the muffin pan. Replace any pineapple that may have stuck to the muffin cups.

Individual Pineapple Upside Down Cake
Photography by Carlo Mendoza

One response to “Individual Pineapple Upside Down Cake”

  1. MeeowMeeow says:

    Way too much sugar in the cake. I added less than the recommended sugar and butter topping, and as the cakes were baking, the topping was bubbling so much and overflowing around the cakes that it took an extra 20 minutes before the cakes were cooked, and then they were tough… This was not what I expected… a disappointment, and somewhat time-consuming.

Leave a Reply

Your email address will not be published.