Right side up or upside down, the timeless classic, Pineapple Upside Down Cake remains a retro favorite on the dessert table. Our recipe, however, is for a single serving, so you get to enjoy the entire piece all for yourself.

Baked with rings of canned pineapple slices that become sticky and sweet while baking in the oven, there are plenty of reasons to love this childhood favorite dessert. Top it off with a cherry for the perfect finishing touch.

Single-Serving Pineapple Upside Down Cakes

Cook time: 40 min

Ingredients:

• 1 cup butter, room temperature
• 1 cup sugar
• ½ cup sour cream
• 6 eggs
• 1½ tsp vanilla extract
• 2 cups flour
• 2 tsp baking powder
• ½ tsp salt
• 12 pineapple rings, halved
• 24 maraschino cherries

For the muffin tin:

• 4 Tbsp butter, melted
• 2 Tbsp brown sugar

Instructions:

1. Preheat your oven to 325º. In a large bowl, cream 1 cup of butter and sugar together. Add the sour cream, eggs, and vanilla, then mix until well combined.
2. In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients, and mix until combined. It will form a thick batter.
3. Spray two muffin tins with nonstick spray, then pour the melted butter into the bottom of each tin, dividing equally. Sprinkle the brown sugar on top of the butter in each tin.
4. Pick up a half pineapple ring, and pull it into a circle, placing it at the bottom of each tin. Add a cherry in the center of each ring. Divide the batter equally amongst the tins, making sure to place it gently so that the cherry doesn’t move.
5. Bake for 20 minutes or until a toothpick comes out clean.

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