Have you hopped on the toaster oven dessert train yet? If not, now is the time. These miniature versions of classic pineapple upside-down cake are delightfully buttery and moist, so easy to whip up, and a great kitchen project to introduce kids to baking

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary test

active:
15 mins
total:
35 mins
Yield:
Serves 4 (serving size: 1 cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat toaster oven to 325°F. Heat 4 tablespoons of the butter in a medium saucepan over medium-high. Whisk in brown sugar, and bring to a simmer. Add drained pineapple and salt; cook, stirring often, until thick and syrupy, 8 to 10 minutes.

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  • Place 2 tablespoons of pineapple mixture in bottom of 4 lightly greased (8-ounce) ramekins.  Press 1 cherry in center of each ramekin.

  • Beat together cake mix, egg, reserved pineapple juice, and remaining 2 tablespoons butter with an electric mixer on medium speed until combined, about 3 minutes. Pour 1/3 cup cake mix in each ramekin. 

  • Bake in preheated oven until lightly golden and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cakes stand 5 minutes before carefully inverting them onto a small plate. 

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