Six Inch Pineapple Upside Down Cake
This personal-sized pineapple upside down cake features tender vanilla cake topped with caramelized brown sugar and fresh pineapple chunks. Baked in a 6-inch pan, it's perfect for small gatherings or when you want homemade cake without leftovers. The butter melts directly in the pan to create the signature caramelized topping, while the cake batter stays light and moist. Serve warm or at room temperature for the best texture and flavor.
Ingredients
- 1 cup pineapple, chopped into 1/2 inch pieces
- 6 tablespoons unsalted butter, divided use
- ⅓ cup light brown sugar, packed
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg, room temperature
- ¾ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may be slightly denser
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons whole milk
Instructions
- 1
Preheat oven to 350 degrees F and place butter in cake pan, then melt in oven for 3 minutes watching carefully
- 2
Remove pan and stir brown sugar into melted butter until blended, then spread evenly across bottom
- 3
Cover bottom of pan with pineapple chunks
- 4
Beat remaining softened butter with granulated sugar until creamy, then beat in vanilla
- 5
Add egg and stir until mixed, then beat for 30 seconds
- 6
Mix flour, baking powder and salt together, then add half to batter and stir well
- 7
Stir in milk, then add remaining flour mixture and stir until smooth
- 8
Scrape batter over pineapple and smooth top, then gently tap pan to settle batter
- 9
Bake until toothpick inserted comes out with clean crumbs, about 50 minutes checking at 45
- 10
Cool in pan for 10 minutes, then loosen from sides and invert onto serving plate, letting cake release naturally
Tips
Watch the butter carefully while melting in the oven to prevent burning - set a timer for 3 minutes.
Let the cake release naturally when inverting - don't shake or tap the pan as the warm cake is very delicate.
Check doneness at 45 minutes as small cakes can bake faster than expected.
Good to Know
Cover and store at room temperature for up to 2 days or refrigerate for up to 5 days.
Can be made 1 day ahead and stored covered at room temperature.
Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Common Mistakes
Don't shake or tap the pan when inverting to avoid breaking the delicate warm cake.
Watch butter carefully while melting to prevent burning.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may be slightly denser
FAQ
Can I use canned pineapple instead of fresh?
Yes, drain canned pineapple chunks well and pat dry before using to prevent excess moisture in the cake.
What if I don't have a 6-inch pan?
Use an 8-inch pan but reduce baking time to 35-40 minutes and check for doneness earlier.
How long will this cake keep?
Store covered at room temperature for 2 days or refrigerate for up to 5 days for best quality.