Craving a quick, tropical dessert but don’t have the time to bake a full cake? This Microwave Pineapple Upside Down Mug Cake is the perfect single-serving treat, ready in just 2 minutes! With layers of buttery brown sugar, sweet pineapple, and a moist cake base, this dessert satisfies any sweet tooth craving. Best of all, you don’t even need an oven – just your microwave!
Perfect for when you need a fast dessert fix or want to enjoy something sweet without too much effort. Pair it with a scoop of ice cream for an extra indulgence!
Why you’ll love this recipe:
Fast and easy – ready in under 5 minutes.
Simple ingredients like pineapple, butter, brown sugar, and cake batter.
No baking required, making it ideal for dorm rooms or quick late-night cravings.
Watch now to see how easy it is to create this quick mug cake, and don’t forget to subscribe for more easy dessert recipes!
Microwave (or oven baked) Pineapple Upside Down Mug Cake
Ingredients (for 12 oz mug, half recipe for 6 oz ramekin):
For the Topping:
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 1 pineapple ring (or a few pineapple chunks)
• 1 maraschino cherry (optional)
For the Cake Batter:
• 1/4 cup plus 1/2 tablespoon cake flour (or 1/4 cup all-purpose flour)
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• Pinch of salt
• 1 tablespoon softened butter
• 1 tablespoon granulated sugar
• 1/4 of an egg (optional)
• 1/4 teaspoon vanilla extract
• 1 tablespoon sour cream
• 1 tablespoon pineapple juice (from canned pineapple or fresh)
• 1 tablespoon milk
Instructions:
• Preheat oven, if baking, to 350°F (177°C)
• Prepare the Topping:
• In a microwave-safe mug, melt 1 tablespoon of butter in the microwave (about 20-30 seconds).
• Stir in 1 tablespoon of brown sugar and mix until combined.
• Place the pineapple ring (or chunks) on top of the butter and brown sugar mixture. If desired, place a maraschino cherry in the center of the pineapple ring.
• Make the Cake Batter:
• In a small bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt.
• In another bowl, cream butter and sugar together until light and fluffy. Beat in egg, if using, followed by vanilla and sour cream until well combined.
• Add 1/3 of flour mixture and mix using spatula until almost combined, then mix in pineapple juice, then mix half of remaining flour mixture until almost combined, then mix in the milk, and then the mix in last of flour mixture until just combined. Don’t over mix.
• Assemble and Microwave:
• Pour the cake batter over the pineapple and brown sugar topping in the mug.
• Microwave on high for 1 minute and 30 seconds to 2 minutes, or until the cake has risen and is cooked through. Cake should spring back when touched. (Microwave times may vary depending on your microwave’s power).
• If baking, place in preheated oven for 15-20 minutes. Toothpick inserted into center should come out clean or with a few moist crumbs, but no wet batter.
• Cool and Serve:
• Let the mug cake cool for two minutes (five minutes if baked in oven) before running knife around edge and carefully inverting it onto a plate.
• Optionally, serve with a scoop of ice cream or whipped cream.
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