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This easy recipe for Gluten Free Mini Pineapple Upside Down Cakes is perfect when you don’t need a whole cake. It makes just two servings of the classic dessert, each baked in a ramekin. Made with simple ingredients and sweetened with a bit of honey, it’s a healthier treat with the sweet flavor you love, making it one of your favorite gluten free spring desserts.
Mini Pineapple Upside Down Cakes – Two Individual Gluten Free Desserts!
Pineapple Upside Down Cake is a classic spring dessert. It is light and sweet with a bright flavor. And even the color makes you think of springtime, whether it reminds you of the shining sun or a vibrant flower.
However, you may not need an entire cake around the house. That’s what makes these the perfect little sweet treat. And since they are made with wholesome ingredients and sweetened with just a little honey, you can even feel good about giving them to the kids as a special after-school snack.
Yes, they are gluten free, but that shouldn’t stop anyone from making these wee bitty mini pineapple upside down cakes. There isn’t a huge list of gluten free ingredients. In fact, they are made with just almond flour and oat flour (which is really just oats ground in a blender). And this gives them a nice, moist, cakey texture.
Even if you aren’t gluten free, you still might already have everything you need to make these tasty little cakes. The full amounts are in the recipe card at the bottom of the post.
- Honey: Some will be used for the glaze on the cakes and the rest in the batter.
- Butter: Unsalted is preferred. You will be melting it, so it is not necessary to be at room temperature.
- Pineapple slices: Use the canned rings in juice so that you don’t add excess sugar from those packed in syrup.
- Almond flour
- Oat flour: You can buy this, or just pulse oats in your blender or food processor until you have a powder. Use certified gluten free oats, if necessary
- Baking powder
How to Make Mini Pineapple Upside Down Cakes
It’s really simple. Preheat the oven to 350°F and grease your two ramekins. Now, let’s get started!
- Make the topping: Melt honey and butter, and divide between the ramekins. Place one pineapple slice in the bottom of each ramekin.
- Make the batter: Mix the dry ingredients together, then stir in the vanilla, egg, and remaining honey until combined.
- Bake the cakes: Divide the batter between the ramekins and bake for 16-18 minutes or until set in the middle and a toothpick comes out clean.
- Cool and flip: Let cool for 5-10 minutes before running a knife around the edge and flipping the cakes out of the ramekins onto a plate.
Tips for Success
Make your own oat flour. You don’t have to spend money on another gluten free flour. You can pulse oats in a blender or food processor to form a powder.
Make it maple. If you are making these for the winter holidays, replacing the honey with maple syrup will make it even more festive.
Add a cherry. If you just can’t have pineapple upside down cake without a cherry in the middle of the pineapple ring, feel free to add a frozen or maraschino cherry before you pour in the batter.
Can you make Mini Pineapple Upside Down Cakes in advance?
You can make them the night before or even keep them wrapped in the refrigerator for a day or two. I would not recommend freezing them, though. The pineapple, once frozen and thawed, will get mushy and not have an appealing texture.
Can you double the recipe?
Want cake for the family? Each person can have half a cake with a scoop of ice cream or frozen yogurt. Or simply double or triple the recipe and use additional ramekins. It doesn’t take any longer to make and you can each still have your own cake.
What Ramekins Do I Need?
The most common question I get is what size ramekins to make these mini cakes in. I use 6 oz. ramekins like these. They are the perfect size to fit the pineapple ring. And the batter is just the right amount to bake to a lovely golden brown on the outside while being cooked through but not dry in the middle.
Gluten Free Mini Pineapple Upside Down Cakes for Two
- Preheat the oven to 350°F and grease two 6 oz. ramekins.
- Melt 1 Tablespoon honey and the butter in a small bowl in the microwave or a small saucepan on the stove. Divide the honey-butter mixture between the ramekins and place one pineapple slice in the bottom of each ramekin.
- In a small bowl, mix together the almond flour, oat flour, baking powder, and salt. Add the vanilla, egg, and remaining 2 Tablespoons of honey and stir until combined.
- Divide the batter between the ramekins. Bake for 16-18 minutes or until set in the middle and a toothpick comes out clean.
- Let cool for 5-10 minutes before running a knife around the edge and flipping the cakes out of the ramekins onto a plate.