The individual pineapple cakes are a cute dessert option that is already in individual servings, so there is no arguing over which piece is bigger. They are essentially a mini upside-down pineapple cake.

There are a variety of dishes the individual pineapple cakes can be made in including mini cake tins, ramekins, or even empty food cans (tuna cans are a good size).

This recipe has a very small amount of caramel that is created when baked. However, you can also make extra caramel sauce for those who like it a little sweeter, alternatively, it can be served with cream or whipped cream.

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A baking rack holding mini pineapple cakes being placed down on a bench.

Cooking the mini pineapple cakes on a rack allows for them to be more easily moved around.

A mini round cake tin with batter in it with one behind still only with the pineapple and cherry.

This cake mix only has a small rise and may be filled almost to the top of the mini cake dish.

Carefully lift the tin away from the upside-down individual pineapple cake to expose the decorative top.

Mini round baking dishes with pineapple rings and a cherry in the middle of the pineapple hole.

Prepare the baking tins before starting on the batter, the quicker the batter gets into the oven the better it rises.

Individual Pineapple Cakes Recipe

Saffron Hodgson

reviews

This cute and practical individual upside-down pineapple cake is a perfect camp dessert. It can be cooked in any form of a camp oven or even a Dutch oven.

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Preparation 15

Cook 50

Ready in 1 5

Servings Servings

CourseDessert

InfluenceGlobal

DifficultyExperienced

MethodBake

Similar RecipesCake

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Ingredients

Pineapple Base

6 tablespoons butter melted
6 tablespoons brown sugar
6 rings of pineapple
6 cherries fresh or jarred

Pineapple Cake

1 stick salted butter
3/4 cup granulated sugar (white sugar)
2 eggs lightly beaten
1 teaspoon vanilla essence
1 1/2 cups self-rising flour (self raising)
1/2 cup all-purpose flour (plain flour)
1/2 cup pineapple juice reserved juice from the can

Equipment

camp oven

Directions

Pineapple Base

Into each individual backing dish (tin, ramekin, or can) add one tablespoon of butter and slosh around to get up the sides.
Sprinkle a tablespoon of brown sugar in each dish, then top with a slice of pineapple and place a cherry in the center.

Pineapple Cake

Preheat the camp oven to 350 degrees F (180 degrees C).
Cream the butter and sugar until light and fluffy.
Add the eggs slowly, beating after each addition. Beat in the vanilla essence.
Sift together the flours, then fold into the mixture until just combined and almost smooth. Add the pineapple juice.
Spoon the mixture evenly across the 6 dishes. Use the back of the spoon to make an indentation into each cake. This will help reduce a bulge being created when baked and help it sit flatter on the plate.
Bake in the preheated camp oven for 40 minutes or until baked (a skewer inserted into the cake comes out clean).

To Serve

Let the cakes sit for 5 to 10 minutes after baking. Invert onto a serving plate. All going well, the cake and its pineapple will come out cleanly. Serve as is or top with a butterscotch sauce, cream, or similar.

Nutritional Information

Calories: 601kcalCarbohydrates: 80gProtein: 7gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 125mgSodium: 237mgPotassium: 202mgFiber: 2gSugar: 48gVitamin A: 935IUVitamin C: 8mgCalcium: 45mgIron: 1mg