Single Serve Pineapple Upside Down Cake …..


This classic pineapple upside down cake has caramelized pineapple slices on top and a buttery white cake below . This old-fashioned cake is traditionally made in a cast-iron skillet but I like to make it either in a 9 inch pan or as a single serve dessert . This cake tastes divine when served with vanilla ice cream or whipped cream.

These individual pineapple upside-down cakes will be an eye-catching addition to my holiday dessert table this year ….

To bake this buttery rich and caramelized pineapple cake we will be needing :

9 ramekins OR a 9 inch cake pan

1/4 cup butter divided
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14-oz can), drained ( I used Fresh Pineapples )
9 maraschino cherries from a can ( optional )
1 1/3 cups all-purpose flour Or a pack of yellow cake mix .
3/4 cup sugar
1/3 cup melted butter
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg


Heat oven to 350°F. / 180*C
Divide and Pour 1/4 cup melted butter In 9 ramekins,
Sprinkle brown sugar evenly in the ramekins over melted butter.
Arrange pineapple slices over brown sugar.
Place cherry in center of each pineapple slice ( and more if you like )

In medium bowl, beat remaining ingredients ,scraping bowl constantly. Pour batter over pineapple and cherries.
Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
Immediately place heatproof serving plate upside down over ramekin ; turn plate and ramekin over.
Leave ramekin over cake for a few minutes so brown sugar mixture can drizzle over cake; remove ramekin . Serve warm with vanilla ice cream or whipped cream.
Store cake loosely covered.


When inverting the cake, make sure the plate is larger than the skillet to catch additional fruit juices & caramelized sugar .

As the cake bakes, the buttery brown sugar sauce will bubble up the sides, creating a buttery glaze on all sides of the cake

You can serve Pineapple Upside-Down Cake warm or cold with whipped cream or ice cream .


Easy Skittles & Ferraro Rocher chocolate cake…


Today I bring to you easy, one-bowl chocolate cake with a simple recipe for chocolate buttercream frosting. This is the quickest, easiest cake I have ever made that always comes out moist and perfect!!!


1 cup (150g) all purpose flour, sifted
1/3 cup (50g) cocoa, sifted
1 cup (220g) caster sugar
1 teaspoon of vanilla essence
1/2 cup (80g) butter, softened
1/2 cup (125ml) milk
1 egg , lightly beaten Or


Pre-heat oven to 325 degrees F (or 180 degrees C).
With butter, grease a large cake pan or 2 for 2 small cakes (about 9 inches in diameter).
In a bowl, and with a wooden spoon, combine all the ingredients together & mix well .
Pour cake batter into the baking pan.
Bake for 40 to 45 minutes.
Test that the the cake is evenly baked by inserting a toothpick into the middle , if it comes out clean, it’s ready…
Set cake on a plate to cool.

[ I have made two small cakes with this batter ]


1 cup butter, softened at room temperature
3 cups powdered sugar
1/2 cup cocoa powder
1-2 Tablespoons milk or half and half
1 teaspoon vanilla extract

Method :

In large mixing bowl, beat butter until fluffy. Add sugar, cocoa powder, 1 tablespoon milk, and vanilla extract.
Beat until combined and fluffy.
Adjust with more sugar or milk, depending on what consistency you’re looking for.

Assembling and frosting the Cake ..

Cut the cake in 2 layers ..
Place 1 cake layer on a platter. Spread 1/2 the frosting over. Top with second cake layer . Spread the remaining frosting and cover with remaining frosting. Spread frosting over sides and top of cake.
Decorate with sprinkles , chocolates or any other cake decorations of your choice …