Pineapple Upside-Down Lava Cake is a tropical twist on the classic dessert, featuring a moist vanilla cake with a caramelized pineapple ring and cherry on top, plus a gooey, molten pineapple center. Serve these individual cakes warm for a show-stopping treat that’s as fun to make as it is to eat!
Ingredients
- For the Pineapple Lava Filling:
– 1/2 cup crushed pineapple (drained, juice reserved)
– 1/4 cup pineapple juice (from drained pineapple)
– 2 tablespoons granulated sugar
– 1 tablespoon cornstarch
– 1 tablespoon unsalted butter - For the Caramelized Pineapple Topping:
– 2 tablespoons unsalted butter, melted
– 1/4 cup light brown sugar
– 6 pineapple rings (fresh or canned)
– 6 maraschino cherries (optional) - For the Cake Batter:
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup whole milk
Instructions
- Make the Pineapple Lava Filling:
In a small saucepan, combine crushed pineapple, pineapple juice, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened and bubbling (about 2–3 minutes). Remove from heat and stir in 1 tablespoon butter. Let cool to room temperature, then refrigerate until ready to use (it will thicken more as it cools). - Prepare the Caramelized Pineapple Topping:
Preheat oven to 350°F (175°C). Grease 6 jumbo muffin cups or ramekins. Spoon about 1 teaspoon melted butter and 2 teaspoons brown sugar into the bottom of each cup. Place a pineapple ring on top, and put a cherry in the center if using. - Make the Cake Batter:
In a medium bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Add half the dry ingredients to the butter mixture, then the milk, then the remaining dry ingredients. Mix until just combined. - Assemble and Bake:
Spoon about 2 tablespoons of cake batter over each pineapple ring, spreading to cover. Drop a heaping teaspoon of chilled pineapple lava filling in the center of each cup, then cover with remaining cake batter, filling each cup about 3/4 full. Bake for 16–18 minutes, or until the tops are golden and a toothpick inserted at the edge (not center) comes out clean. Let cool in the pan for 5 minutes, then run a knife around the edges and invert onto plates while still warm.
Tips
- Serve warm for the best molten effect.
- You can prepare the pineapple lava filling a day ahead.
- Substitute coconut milk for whole milk for a tropical twist.
FAQ
Can I use canned pineapple?
Yes! Just be sure to drain well and reserve the juice for the filling.
How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days. Reheat gently before serving for a gooey center.
Related recipes: Classic Pineapple Upside-Down Cake, Blue Lemonade Fudge
