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Pineapple Upside-Down Cake for Two

 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! —Healthy Cooking Test Kitchen
2 ServingsPrep: 15 min. Bake: 20 min.


  • 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 McCormick® Pure 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 near

2 of 2

Pineapple Upside-Down Cake for Two (continued)

Directions (continued)

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