Recipe | Personal Pineapple Upside Down Cake

This was a terrific way to get just a taste of pineapple upside down cake.

Kelly had a suggestion for a nice tropical alternative: Swap the vanilla for rum (or rum extract), remove the nutmeg seasoning and add a bit of toasted coconut instead.

Personal Pineapple Upside Down Cake

Found here

  • 2 T butter (divided and melted)
  • 1 1/2 T brown sugar
  • 2 canned pineapple slices
  • 2 maraschino cherries
  • 1/3 c all-purpose flour
  • 3 T sugar
  • 1/2 t baking powder
  • 1/8 t salt
  • 1/8 t nutmeg
  • 1/4 c whole milk
  • 1/2 t vanilla bean paste

Preheat the oven to 350F. Coat two 7 oz ramekins with non-stick cooking spray. Pour 1/2 T melted butter into each ramekin. Sprinkle each with brown sugar. Top each with a pineapple slice. Place a maraschino cherry in the center of each pineapple slice and set aside. In a small bowl, combine the flour, sugar, baking powder, salt and nutmeg. Beat in the milk, vanilla and remaining 1 tablespoon melted butter just until combined. Spoon half the cake batter over each pineapple. Place the ramekins onto a baking sheet. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 5 minutes. Run a knife around the edges of the ramekins. Invert the cakes onto plates and serve warm.

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