Ingredients for Pineapple Upside Down Cake For Two
- 3 tablespoons unsalted butter, softened
- 1/4 cup pineapple tidbits, drained
- 1 tablespoon light brown sugar
- 3 tablespoons buttermilk
- 2 tablespoons pineapple juice
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
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How to Make Pineapple Upside Down Cake For Two
- Preheat oven to 375°F (190°C). Place oven rack in the center.
- Grease two jumbo muffin cups with 1 1/2 teaspoons of softened butter each.
- Bake the buttered muffin cups for 1 minute, or until the butter is bubbly and lightly golden.
- Remove from oven. Add 1/2 tablespoon of brown sugar to each cup, then sprinkle half of the pineapple tidbits evenly over the sugar.
- In a small bowl, whisk together the buttermilk, pineapple juice, egg yolk, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, granulated sugar, baking soda, and salt.
- Add 2 tablespoons of softened butter to the dry ingredients.
- Add half of the buttermilk mixture to the dry ingredients and beat with a handheld mixer on low speed until just moistened.
- Increase mixer speed to medium and beat for 45 seconds, or until the batter is light and fluffy.
- Scrape down the bowl.
- Add the remaining buttermilk mixture and beat on medium speed for 20 seconds, until well combined.
- Divide the batter evenly between the two prepared muffin cups. Fill a third muffin cup halfway with water to help prevent warping during baking (remove before inverting).
- Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let cool on a wire rack for 5 minutes.
- Carefully pour out the water from the extra muffin cup.
- Using oven mitts, carefully invert the cakes onto a plate. Serve warm and enjoy! Optional: Top with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
180g
Fat
55g
Carbs
20g
