PinFacebookTweetEmailShare Jump to RecipeMini pineapple upside down cakes in ramekins! This recipe makes two mini pineapple cakes with cherries or pecan halves in the center.It’s entirely made from scratch, and it’s the best individual cake to serve, in my very cake-loving opinion.Instead of almond extract, you can use rum for an adult twist, and you can also double this recipe for more servings.

If we’re being completely honest here (which I hope we always are), I don’t love a big towering chocolate cake for my birthday.I like a simple mini pineapple upside down cake with a bright red cherry in the middle.It just has to be the caramel sauce in the bottom of the ramekin that makes me love this dessert so much.

It starts in the bottom, but when you invert the cake onto a plate before serving, it becomes the top.Who doesn’t love a cake dripping with caramel upon serving.  I love having my own personal cake made in a ramekin.It’s such a fun way to serve cake to everyone–no slicing and serving, just dump out the ramekins before serving! If you must have chocolate cake and need a small version, my mini chocolate cake is always a hit.

These are the 10-ounce ramekins I use so that we get two decent sized mini cakes.If you buy them online, it’s hard to buy them in anything less than a six pack.It’s okay, because I use these mini bowls for prepping when I’m cooking or for holding sprinkles during  and such when I’m decorating cookies for my a

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