Single-Serve Upside Down Pineapple "Cake"

This idea came after a day of intense pineapple cravings. I rummaged through my pantry searching for a can of pineapple like a mad woman. I couldn’t get the thought of it out of my head. Thankfully I had one. :) I always try to keep a stock of canned fruit, especially through the winter.

Surprisingly I didn’t finish the can in one sitting–something that happens often–so today I decided to use a leftover ring in a single-serve experiment I’ve been pondering for some time.

A few weeks ago I stumbled across this Fat-Free Vegan Single-Serving Cupcake recipe on Happy Herbivore. It totally peaked my interest. Ya’ll know the husband is NOT an “eater.” I am. So if I bake anything, I’m stuck with the leftovers which is always a recipe for an overeating disaster.

Why NOT make single serves when you are craving something sweet? It’s genius! At least I thought it was. :) So tried this morning with fabulous results!

Single-Serve Upside Down Pineapple Cake

I can’t believe how good it came out! You’ll notice I quoted “cake” in my title. It’s a bit dense to be “cake” but it’s good all the same. Gooey, sweet and tasted great with the pineapple. I will totally be making this again. Here’s what I did… Single-Serve Upside Down Pineapple Cake

  • 3 tbsp Whole Wheat White Flour (23g)
  • 1/4 tsp cinnamon
  • 1/4 tsp baking powder
  • 2 tbsp almond milk
  • 1/4 tsp vanilla
  • 1/2 tbsp honey (10g)
  • 1/2 tbsp molasses (10g)
  • 1 pineapple ring
  • Strawberry for garnish (optional)

Preheat oven to 350 degrees.

Mix the flour, cinnamon, and baking powder. Add the almond milk, vanilla, honey and molasses. Mix until just combined to make the batter.

Place the pineapple ring in a small ramekin or bowl. I happen to have this ceramic dish I use for dips..

Single-Serve Upside Down Pineapple Cake  - container

It worked perfectly!

Single-Serve Upside Down Pineapple Cake  - the pineapple

Pour the batter in…

Single-Serve Upside Down Pineapple Cake - batter

Bake for 15-20 minutes. I pulled mine at at exactly 15. It looked like this…

Single-Serve Upside Down Pineapple Cake - after cooking

But the center was still a little raw. It probably could have cooked another 2-3 minutes but I loved the gooeyness.

I was surprised at the texture considering there were no eggs or butter. It was like a hearty muffin…

Single-Serve Upside Down Pineapple Cake  - close up

Every bite had a piece of pineapple and the taste was addicting.

Single-Serve Upside Down Pineapple Cake - the bite

Totally fun and no leftovers to tempt me! :)

Approx Nutritional Information per serving
Servings Amt per Serving
1 entire recipe
Calories Fat Fiber WWPs
180 1g 3g old: 2 new: 5
Sugar Sat Fat Carbs Protein
20g 0g 40g 4g
Posted in: 3 WWP, 5 WWPP, Dessert Ideas, Muffins Ideas, Vegetarian Ideas
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29 Comments and 0 Replies

  1. Melody

    I was thinking how utterly yummy this looks. Great idea! I bet it’d be good with a few nuts (like Macadamia or Almonds or even carrots perhaps?) in it too for a little crunch.

  2. Christie

    This looks like a great recipe for those nights that you really want something sweet but don’t need to eat a big bag of candy. I believe you once said that the satisfaction of getting up and making yourself something in your own kitchen can be as good as grabbing a back of store bought cookies and going to town (paraphrasing a whole lot there!!).

  3. roni

    Christie – That’s exactly what I said! Next time I’m craving sweet at night I’m totally making this. 100x better then overdosing on Oreos or Tasty Cakes!

  4. Jessica

    Thank you, Roni! My husband has very “simple” tastes and doesn’t do sauces, nuts, most fruit, etc. He like beige and bland. LOL! Thanks for posting this single serving delight! I can’t wait!!!

  5. Paula

    Home alone today. Hubby back to work, kids back to school, my company holiday today. A little time for me.

    This was my breakfast and it was yummy. I didn’t have the molasses so I used an equivalent amount of brown sugar and a splash of water. Maybe should have skipped the water. I cooked mine 18 minutes but it was still gooey…which, I didn’t mind at all!

    This set up my day for creative cooking. Lunch will be two slices of polenta (aka cornmeal mush) out of the tube, seared until golden and crusty with olive oil and garlic then, topped with pears, crumbled bleu cheese, and a drizzle of homemade blueberry balsamic vinagarette. YUM. Love cooking for myself and not the picky people who turn their noses up at everything! (Love em though!)

    I’ve been on Points Plus since before Thanksgiving and am proud to say I weigh less than I did before the holidays.

  6. Zurichnee (Kim)

    This looks so good and I love upside down cake. I am so trying this – and soon!

    Thanks, Roni, for another wonderful, easy, should-be-sinful dessert idea!

  7. Alison

    This is good, quick and easy. And no leftovers, as you said to tempt me.

    Learn something new everyday. I didn’t know you could make a cake anything without fat or an egg.

    Thanks for the recipe!

  8. Tina

    I tweaked this a bit to make is totally vegan and gluten free and had great results!

    My husband is allergic to wheat, so I just subbed out brown rice flour for the whole wheat. It made the texture quite silky, actually!

    I used a lined muffin tin, and I also subbed out agave nectar for the honey. Finally, I subbed out half of the almond milk for pineapple juice (it was there, and I figured why not boost the pineapple flavour?) Using your recipe x5, I got 8 cupcakes (lined the bottoms with pineapple chunks instead of rings) and cooked for the full 20 mins.

    Hubby LOVED them! The slightly smaller portion of a cupcake size is perfect for him, and leftovers of desserts are fine in our house (I don’t really like sweet things, and the risk of overeating is something I struggle with, not him) I love that I was able to make him a healthy and tasty dessert!

    Thanks so much!!

  9. Sherry

    I’m sorry for having so many questions! If you don’t have almond milk, will regular skim milk work? Or does the recipe need the sweetness from the almond milk?


  10. Sara

    You just tweeted you added the WWP+ to your list and I saw this recipe—-Oh man this looks good! I love pineapple so much and this will go on my next dessert to try list. :) Thanks!

  11. Liz

    Tried this last night and it had a little bit of a bitter after-taste. Maybe I’ll reduce the baking powder next time?

  12. Katie

    I have 1% milk – can I use that instead of Almond milk? Should I add almond extract or vanilla? (I don’t know what almond milk tastes like – or if it is just being used instead of dairy). What about flour: I have whole wheat, and I have AP flour. 1/2 and 1/2? Either or? I’d love to surprise my hubby with this, and its a great way for me to stay OP!

  13. Gail Pillar

    Making this dessert with a few minor changes. Using apple with melted butter and brown sugar in the bottom of dish and added chocolate balsamic vinegar instead of molasses.

  14. Betty819

    Your idea of single serve desserts is a super idea and the picture of the upside down pineapple cake appealed to me until I saw 40 carb grams which seems like a lot. My husband is type 2 diabetic and he loves his sweets and I’m always looking for recipes that I think would fit into his allowed food plan. Maybe I’ll continue to look to see if there’s any other recipe that I could make for him.

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