Eggless Single Serving Upside Down Pineapple Cake

Simple and spongy Eggless Single Serving Upside Down Pineapple Cake prepared in cute mini ramekins.

If it was a sheet cake yesterday, then it has to be cupcake today. :-) But instead of a cupcake, I am going to present you this upside down pineapple cake. I followed my sponge cake recipe and went with the half the measure and this correctly yields four individual sized cakes.

My Love to Tropical Fruits

I love tropical fruits such as pineapples and mangoes. And this upside down pineapple cake is among the few recipes that I wrote down on my to-do list. In fact, this upside down pineapple cake is my second recipe from the UK after Jam Tarts.

Upside Down Pineapple Cake

So what’s pineapple upside down cake? You place the butter and sugar and bake them first to form the caramel and then top it up with the fruit and in this case, I added pineapple slice and then the cake batter. So the fruit and caramel form the topping when the cake is inverted. This upside down pineapple cake does not require any addition decoration or frosting.

I went to store bought canned pineapple slices as they fit my ramekins perfectly. The fresh pineapple rings were pretty huge for my ramekin molds. But you can use the fresh one, and I would for sure recommend that and you can use the same measurement to prepare a mini 6 to 7 inch round cake.  And I used the maraschino cherry for this cake too, but any red berries would be ideal for this recipe.

Here come recap and the simple upside down pineapple cake recipe

• 2015 | Day 21 – Microwave Mysore Pahu
• 2016 | Day 21 – Ulunda Vadai
• 2017 | Day 21 – U | Upside Down Pineapple Cake

Upside Down Pineapple Cake Recipe

Ingredients:

For the Caramel Layer:

• Soft Butter – 2 tbsps | ½ tbsp chopped into small chunks for each ramekin
• Cane Sugar – 4 tbsps | 1 tbsp heaped for each ramekin

Fruit layer:

• Pineapple slices – 4 | each for one ramekin
• Maraschino cherry – 4 | each for one ramekin

For the cake:

• All-Purpose flour – ¾ cup
• Corn Starch – 1 tsp (optional)
• Yogurt – ½ cup
• Sugar – ⅓ cup
• Baking Sode – ¼ tsp
• Baking Powder – ½ tsp
• Salt – a pinch
• Oil – ¼ cup
• Vanilla Essence – ½ tsp
• Flour based cooking spray or oil for greasing the ramekins

Steps:

Prep – Work:

• Grease the ramekins and set aside.
• If using canned fruits, drain the water and wash them once and set aside. If using fresh ones, chop them according to the ramekin size.
• Cut the butter into small chunks. I rely on the butter stick cover for my measurements. I chopped ½ tbsp. For each mold and further cut them into small pieces.

Preparing the caramel:

• Preheat the oven to 350 degrees F.
• Add 1 tbsp of cane sugar to each ramekin mold and spread evenly.
• Then add the butter pieces and place them on a baking tray.
• Bake them for about 10 minutes until the butter and sugar melts and forms the caramel like in the picture.

Preparing the upside down pineapple cake batter:

• While the caramel is getting cooked, made the cake batter.
• Preheat the oven to 350 deg F.

• Add the yogurt and sugar in a wide bowl and whisk them together. Make sure the sugar is dissolved.
• Now add the baking powder, baking soda, and salt. Mix them and let it sit for 5 minutes.
• The mixture will be emulsified now. Add the vanilla extract and whisk again.

• Now slowly pour the oil and whisk the mixture. This helps in excellent emulsification.
• Sieve the APF and corn starch to this wet mix and combine gently.
• Make sure there aren’t any lumps. Now your upside down pineapple cake mix is ready.

Assembling the cake:

• After 10 minutes, remove the ramekins from the oven.
• Carefully place the pineapple slice in the bottom and then put the cherry in the middle.
• Now using a cookie scooper or ice cream scooper drop the batter slowly and evenly on all the ramekins. I used my 1 tbsp cookie scooper, and I poured 2 tbsps of batter in each ramekin.
• Tap them once carefully and bake them in the preheated oven at 350 deg F for 25 to 30 minutes or until a toothpick when inserted in the middle comes out clean.

Inverting Upside Down Pineapple Cake:

• After the cake is made, let it cool for 10 to 15 minutes.
• Slowly run the knife around the ramekin edges and loosen the cake.
• Invert it onto a plate and tap it and it should come out clean like below.
• Let it chill again for 5 to 10 minutes before serving.

That’s it. Upside down pineapple cake is ready. Serve chilled.

Notes:

• The ramekins will be hot, so please handle them carefully while placing the fruit and inverting the cake.
• 1 tbsp of sugar is comparatively more for this measure. You can see the melted sugar flowing, but I like it that way. You can reduce it to half tbsp. Or increase it to as per your preference.
• You can use fresh fruits and your favorite fruits of your choice.
• Cooling the upside down pineapple cake before inverting is vital and running the knife around the ramekin edges helps in the clean cake without any breaks.
• I know there are lots of basic sponge cake recipe. You can use your favorite one.

Enjoying Upside Down Pineapple Cake? You will love these, too:

• Pineapple Rasam
• Single Serving Eggless Microwave Vanilla Cake | 1 Minute Cake
• Kale Pineapple Smoothie | Breakfast Smoothies
• Roundup of Kid’s Delight Event | Cakes and Cookies
• Eggless Microwave Single Serving Peanut Butter Mug Cake

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5 from 3 votes

Eggless Single Serving Upside Down Pineapple Cake

Simple and spongy Eggless Single Serving Upside Down Pineapple Cake prepared in cute mini ramekins.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Dessert

Cuisine: British

Servings: 4

Calories: 435kcal

Author: Srividhya G

Ingredients

For the Caramel Layer

• ▢ 2 tbsps Soft Butter ½ tbsp chopped into small chunks for each ramekin
• ▢ 4 tbsps Cane Sugar 1 tbsp heaped for each ramekin

Fruit layer

• ▢ 4 Pineapple slices each for one ramekin
• ▢ 4 Maraschino cherry each for one ramekin

For the cake

• ▢ ¾ cup All-Purpose flour
• ▢ ½ cup Yogurt
• ▢ ⅓ cup Sugar
• ▢ ¼ tsp Baking Soda
• ▢ ½ tsp Baking Powder
• ▢ Salt a pinch
• ▢ ¼ cup Oil
• ▢ ½ tsp Vanilla Essence
• ▢ Flour based cooking spray or oil for greasing the ramekins
• ▢ 1 tsp Corn starch optional

Instructions

Prep – Work

• Grease the ramekins and set aside.
• If using canned fruits, drain the water and wash them once and set aside. If using fresh ones, chop them according to the ramekin size.
• Cut the butter into small chunks. I rely on the butter stick cover for my measurements. I chopped ½ tbsp. For each mold and further cut them into small pieces.

Preparing the caramel

• Preheat the oven to 350 degrees F.
• Add 1 tbsp of cane sugar to each ramekin mold and spread evenly.
• Then add the butter pieces and place them on a baking tray.
• Bake them for about 10 minutes until the butter and sugar melts and forms the caramel like below.

Preparing the cake batter

• While the caramel is getting cooked, made the cake batter.
• Preheat the oven to 350 deg F.
• Add the yogurt and sugar in a wide bowl and whisk them together. Make sure the sugar is dissolved.
• Now add the baking powder, baking soda, and salt. Mix them and let it sit for 5 minutes.
• The mixture will be emulsified now. Add the vanilla extract and whisk again.
• Now slowly pour the oil and whisk the mixture. This helps in excellent emulsification.
• Sieve the APF and corn starch to this wet mix and combine gently.
• Make sure there aren't any lumps. Now the cake mix is ready.

Assembling the cake

• After 10 minutes, remove the ramekins from the oven.
• Carefully place the pineapple slice in the bottom and then put the cherry in the middle.
• Now using a cookie scooper or ice cream scooper drop the batter slowly and evenly on all the ramekins. I used my 1 tbsp cookie scooper, and I poured 2 tbsps of batter in each ramekin.
• Tap them once carefully and bake them in the preheated oven at 350 deg F for 25 to 30 minutes or until a toothpick when inserted in the middle comes out clean.

Inverting the Cake

• After the cake is made, let it cool for 10 to 15 minutes.
• Slowly run the knife around the ramekin edges and loosen the cake.
• Invert it onto a plate and tap it and it should come out clean like below.
• Let it chill again for 5 to 10 minutes before serving.
• That’s it. Upside down pineapple cake is ready. Serve chilled.

Notes

• The ramekins will be hot, so please handle them carefully while placing the fruit and inverting the cake.
• 1 tbsp of sugar is comparatively more for this measure. You can see the melted sugar flowing, but I like it that way. You can reduce it to half tbsp. Or increase it to as per your preference.
• You can use fresh fruits and your favorite fruits of your choice.
• Cooling the cake before inverting is vital and running the knife around the ramekin edges helps in the clean cake without any breaks.
• I know there are lots of basic sponge cake recipe. You can use your favorite one.

Nutrition

Calories: 435kcal | Carbohydrates: 60g | Protein: 4g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 195mg | Potassium: 143mg | Fiber: 2g | Sugar: 40g | Vitamin A: 234IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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 Sending this recipe to Valli’s Anniversary Mela Event.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75.
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