Save on Pinterest

Pineapple Upside-Down Cake for Two

Tender, moist and sweet, these two luscious but lighter cakes are as special as the person you choose to share them with! —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    2 servings


  • 4 teaspoons butter, melted, divided
  • 4 teaspoons brown sugar
  • 2 canned unsweetened pineapple slices
  • 2 maraschino cherries
  • 1/3 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • Dash ground nutmeg
  • 3 tablespoons fat-free milk
  • 1/4 teaspoon vanilla extract


  • Pour 1/2 teaspoon butter into each of two 10-oz. ramekins coated with cooking spray. Sprinkle with brown sugar. Top with a pineapple slice. Place a cherry in the center of each pineapple slice; set aside.
  • In a small bowl, combine the flour, sugar, baking powder, salt and nutmeg. Beat in the milk, vanilla and remaining butter just until combined. Spoon over pineapple.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.
Nutrition Facts
1 serving: 290 calories, 8g fat (5g saturated fat), 21mg cholesterol, 318mg sodium, 53g carbohydrate (37g sugars, 1g fiber), 3g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Jere
    Mar 27, 2020

    I fixed this for my husbands birthday. I thought this recipe was delicious and very quick and easy to fix. My husband said it was dreamy. Very little clean up. I also replaced some of the sugar with splenda and splenda half and half brown sugar. I used crushed pineapple because that's what I had on hand. Although I thought it was delicious just the way it was, I too thought it might have been better with a little more gooey stuff with the pineapple so when I make it again I'll probably add some more of the pineapple juice, butter, and brown sugar.

  • Joanne
    Apr 27, 2019

    These were great. As someone who doesn’t own a good processor I am always on the look out for easy baking recipes that don’t require that and can be made in a flash when the need for a sweet arises. These are so easy and taste like little pineapple donuts. I recently switched up the recipe and made them in tiny muffin tins so they were bite sized. I used fresh pineapple, a pinch of brown sugar, then xylitol for the remaining sugar. I swapped out the milk for almond milk and the butter for vegan butter and they still turned out great and super low calorie. Thank you so much for this.

  • pacrail
    Jul 30, 2016

    I usually love Taste of Home recipes, but this is the worst thing I ever made. I am a good cood of many years and I made NO mistakes. This is just bad. Shame on you Taste of Home.....

  • vbratton
    May 17, 2015

    Worst dessert I've made. Dough was heavy and not enough liquid from pineapple and sauce to moisten. Would not recommend.

  • ccxcrunr
    Aug 4, 2014

    Perfect size and moistness. I switched out the sugar for splenda and used fake butter and wheat flour. Think next time I will try adding dab of cocoa powder in the mix. Glad it was so small because i would have eaten more for sure.

  • nbosse
    May 8, 2014

    Per serving this has 106 more calories than the Mini Pineapple Upside Down Cake recipe in the muffin tins. You can always freeze others for when company comes.

  • kutschd
    May 8, 2014

    It was great not having to eat the same thing for a week or more. Would love more recipes for two!

  • kemau
    May 3, 2014

    Made this last night....due to health issues did some adjusting, less salt and less sugar also part splenda and part whole wheat flour. Very pleased with the results!

  • crabbyann40
    May 2, 2014

    Has anyone tried this using splenda and light brown sugar?

  • msmudzinski
    May 2, 2014

    This is "heart healthy", not diet healthy. Big difference. I will definitely make this.