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I was first introduced to pineapple upside-down cake by my mother-in-law 55 years ago.  I liked her cake which was made with crushed pineapple but thought it was a little bland.  I was looking for something gooey, buttery and rich and found a recipe in a magazine that seemed to be about right.  The first cakes I made back in the 1950s were baked in a skillet or large pan and often included maraschino cherries in the center of the pineapple slices.  Later, my youngest daughter Shannon and my husband battled over who got the sticky, sweet edges so I started making individual cakes with plenty of edges for each person.  Here is the current version.

One Serving Pineapple Upside-down Cakes


  • 1/4 cup butter
  • 1-1/2 tsp baking powder
  • 1/2 tsp vanilla
  • 1/2 cup granulated sugar
  • 1 cup flour
  • 1/2 tsp salt
  • 1/3 cup milk
  • 1 egg

Preheat oven to 350 degrees.

Place butter, baking powder, vanilla, sugar, flour and salt in mixer bowl.  Beat for 1 minute on medium speed.  Add milk and egg, beat for another minute on medium speed.

For pineapple topping:

Drain one 15 oz. can of sliced pineapple.  In each of 8 miniature loaf pans (5x2x1-1/2″ deep), place one tablespoon of butter and one tablespoon of dark brown sugar.  Place pans in oven for a few minutes until butter melts and stir the sugar around to dissolve it.  Cut pineapple slice in half and place the two halves on top of the sugar/butter mixture.

Pour the cake batter over the pineapple, place the 8 loaf pans on a large cookie sheet and bake for approximately 20 minutes @ 350 degrees.  When you take the pans from the oven, immediately flip them over onto a large tray or individual plates and let cool a few minutes before removing the pans.

Makes 8 delicious little cakes.