Pineapple Upside-Down Cake for Two Recipe
Pineapple Upside-Down Cake for Two Recipe photo by Taste of Home
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Pineapple Upside-Down Cake for Two Recipe

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4.5 13 13
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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
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

Nutritional Facts

1 serving: 290 calories, 8g fat (5g saturated fat), 21mg cholesterol, 318mg sodium, 53g carbohydrate (37g sugars, 1g fiber), 3g protein.


  1. 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.
  2. 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.
  3. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm. Yield: 2 servings.
Originally published as Pineapple Upside-Down Cake for Two in Healthy Cooking February/March 2012, p54

Reviews for Pineapple Upside-Down Cake for Two

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pacrail User ID: 6966808 252009
Reviewed 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 User ID: 6374718 226480
Reviewed 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 User ID: 2878844 198780
Reviewed 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 User ID: 3170360 115857
Reviewed 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 User ID: 4416959 196652
Reviewed 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 User ID: 6637437 122305
Reviewed 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 User ID: 4922454 122304
Reviewed May. 2, 2014

"Has anyone tried this using splenda and light brown sugar?"

msmudzinski User ID: 175751 194332
Reviewed May. 2, 2014

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

Stfne75 User ID: 7393685 115846
Reviewed May. 1, 2014

"I love Pineapple Upside cake. It is so refreshing and light. This makes the perfect size!"

lynnleah User ID: 1315054 138901
Reviewed Apr. 19, 2013

"Perfect when you want a very quick and very delicious treat. Also I used 8oz ramekins and it worked just fine, no overflow at all. Comes out just like the picture!"

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