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    You are in: Home / Recipes / Pineapple Upside-Down Cake for Two Recipe
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    Pineapple Upside-Down Cake for Two

    Pineapple Upside-Down Cake for Two. Photo by Boomette

    1/3 Photos of Pineapple Upside-Down Cake for Two

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    diner524's Note:

    With both of my kids in college, I started searching for recipes for two and found this one in my "Small-Batch Baking" cookbook by Debby Maugans Nakos. I made these one day and they turned out perfect!! I hate to admit it, but I ate them both that same day!!! You will need jumbo size muffin tin for these cakes. I changed the original recipe slightly, by adding two tablespoons of the pineapple juice and two of buttermilk in order to add more pineapple flavor to the cake.

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    Serves: 2



    Units: US | Metric


    1. 1
      Place rack in the center of the oven and preheat oven to 375 degrees.
    2. 2
      Place 1 1/2 tsps butter in two muffin cups. Bake until butter is bubbly and beginning to turn golden, 1 minute. Remove them from the oven and add 1/2 tbsp of brown sugar into the butter in each muffin and then sprinkle half of the pineapple tidbits into each one.
    3. 3
      In a small bowl, combine buttermilk, pineapple juice, egg yoke and vanilla and whisk to blend.
    4. 4
      In a separte bowl combine flour, sugar, baking soda and salt. Add remaining 2 tablespoons of butter and half of the buttermilk mixture. Beat with a handheld mixer on low speed until the dry ingredients are moistened. Increase speed to medium and beat until the batter is lightened and has slightly increased in volume, 45 seconds. Scrape down bowl. Pour in remaining buttermilk mixture and beat mixture on medium speed until well blended, 20 seconds.
    5. 5
      Divide batter evenly between the two cups and then fill remaining cup 1/2 with water to prevent warping. Bake the cakes until a toothpick comes out clean, 20 to 24 minutes.
    6. 6
      Remove the muffin pan from the oven and place it on a wire rack to cool for 5 minutes. Carefully pour the water out of the pan and keep it away from the cakes. Using a large plate and pot holders, invert cakes onto plate and enjoy warm with ice cream if desired.

    Ratings & Reviews:

    • on November 15, 2012


      This is so yummy. I made it in 2 medium ramekins. The taste is so good. I shared one with DH. And the other one was for DS. So it is perfect for when I want dessert but can't have too much. Thanks diner :) Made for I recommend tag game

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2014


      Absolutely delicious. I did make two changes, I made it in two ramekins and used coconut almond milk. I can't wait to make it again for a quick dessert.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 26, 2012


      Perfect for us pineapple lovers! I used a Dole snack size for the pineapple, measured it first and it was a wee bit more than a third cup. I do not have jumbo muffin tins so used 6 ounce ramekins which worked fine. Thanks diner for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pineapple Upside-Down Cake for Two

    Serving Size: 1 (165 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 414.4
    Calories from Fat 158
    Total Fat 17.6 g
    Saturated Fat 11.0 g
    Cholesterol 46.4 mg
    Sodium 245.4 mg
    Total Carbohydrate 62.3 g
    Dietary Fiber 0.9 g
    Sugars 45.0 g
    Protein 3.0 g

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