Upside down Pineapple Cake | Eggless Upside down Single Serving Pineapple Cake

Eggless Upside Down Pineapple Cake

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

I love tropical fruits. I love pineapples and mangoes, and this upside down pineapple cake is one among the few recipes that I wrote down on my to-do list. I was bit confused if this cake falls under US or UK. But this link List of cakes wiki link, mentions that the origin is the UK. So I am happily sharing this under the country UK. This is my second recipe from the UK after Jam Tarts.

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.  No additional decoration or frosting is required for this cake.

Eggless Upside Down Pineapple Cake

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,

Eggless Upside Down Pineapple Cake  

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
  • Yogurt – ½ cup
  • Sugar – 1/3 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 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.

Eggless Upside Down Pineapple Cake

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.

Eggless Upside Down Pineapple Cake

Upside down Pineapple Cake | Eggless Upside down Single Serving Pineapple Cake
Yields 4
Simple and Spongy Eggless Upside down Single Serving Pineapple Cake prepared in Ramekins.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
For the Caramel Layer
  1. Soft Butter – 2 tbsps | ½ tbsp chopped into small chunks for each ramekin
  2. Cane Sugar – 4 tbsps | 1 tbsp heaped for each ramekin
Fruit layer
  1. Pineapple slices – 4 | each for one ramekin
  2. Maraschino cherry – 4 | each for one ramekin
For the cake
  1. All-Purpose flour – ¾ cup
  2. Yogurt – ½ cup
  3. Sugar – 1/3 cup
  4. Baking Sode – ¼ tsp
  5. Baking Powder – ½ tsp
  6. Salt – a pinch
  7. Oil – ¼ cup
  8. Vanilla Essence – ½ tsp
  9. Flour based cooking spray or oil for greasing the ramekins
Prep – Work
  1. Grease the ramekins and set aside.
  2. 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.
  3. 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
  1. Preheat the oven to 350 degrees F.
  2. Add 1 tbsp of cane sugar to each ramekin mold and spread evenly.
  3. Then add the butter pieces and place them on a baking tray.
  4. Bake them for about 10 minutes until the butter and sugar melts and forms the caramel like below.
Preparing the cake batter
  1. While the caramel is getting cooked, made the cake batter.
  2. Preheat the oven to 350 deg F.
  3. Add the yogurt and sugar in a wide bowl and whisk them together. Make sure the sugar is dissolved.
  4. Now add the baking powder, baking soda, and salt. Mix them and let it sit for 5 minutes.
  5. The mixture will be emulsified now. Add the vanilla extract and whisk again.
  6. Now slowly pour the oil and whisk the mixture. This helps in excellent emulsification.
  7. Sieve the APF and corn starch to this wet mix and combine gently.
  8. Make sure there aren't any lumps. Now the cake mix is ready.
Assembling the cake
  1. After 10 minutes, remove the ramekins from the oven.
  2. Carefully place the pineapple slice in the bottom and then put the cherry in the middle.
  3. 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.
  4. 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
  1. After the cake is made, let it cool for 10 to 15 minutes.
  2. Slowly run the knife around the ramekin edges and loosen the cake.
  3. Invert it onto a plate and tap it and it should come out clean like below.
  4. Let it chill again for 5 to 10 minutes before serving.
  5. That’s it. Upside down pineapple cake is ready.  Serve chilled.
Notes
  1. The ramekins will be hot, so please handle them carefully while placing the fruit and inverting the cake.
  2. 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.
  3. You can use fresh fruits and your favorite fruits of your choice.
  4. Cooling the cake before inverting is vital and running the knife around the ramekin edges helps in the clean cake without any breaks.
  5. I know there are lots of basic sponge cake recipe. You can use your favorite one.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
  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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24 thoughts on “Upside down Pineapple Cake | Eggless Upside down Single Serving Pineapple Cake

  1. Those upside down cakes look delectable Vidhya. Just too tempting and inviting. Love the idea of baking them in the ramekins. I saw a chef make these with fresh pineapple — he used a cookie cutter to cut the slices to fit in the ramekins.

  2. GOSH these look perfect, cute and delicious all at the same time. Single serve is a great idea, just enough to satiate that sweet tooth. Beautiful!

  3. Sowmya:)

    That’s such a cutesy version of the upside down cake…awesome! Will be so good as individual deserts. Bookmarking this!

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