2 Minute Pineapple Upside Down Mug Cake
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If you're craving something sweet, tropical, and comforting, this Pineapple Upside-Down Mug Cake is the perfect treat. A quick and cozy dessert that captures the flavor of the classic cake, in just minutes. Made in the microwave, it's ideal when you need something warm and delicious… fast.
If you love pineapple and tropical flavors as much as we do, you may want to try our coconut pineapple smoothie for a quick and nourishing snack, or our pineapple banana bread for a delicious twist!
Recipe Overview
- Prep Time: 3 minutes
- Cook Time: 1-2 minutes (microwave dependent)
- Total Time: Under 5 minutes
- Servings: 1
- Tools Needed: 12-14 oz microwave-safe mug, small bowl, spoon or fork
What I Love About This Mug Cake
This is one of those simple, happy desserts that brings back memories of classic upside-down cake - but without the fuss. It's warm, buttery, and filled with tropical flavor, ready in minutes. It's perfect when you're craving something sweet but don't want to heat the oven. I love to serve it with a scoop of vanilla ice cream, just like the original.
Looking for more quick mug cakes? Try my Coconut Mug Cake recipe or a decadent Chocolate Brownie Mug Cake.
If you love these single-serve desserts, this carrot cake mug cake brings warm spice and sweet carrot flavor in just minutes.
Key Ingredients
- Melted Butter - Adds rich flavor and helps create the caramelized topping.
- Brown Sugar + Granulated Sugar - Sweetens the base and mimics the sticky glaze of traditional upside-down cake.
- Pineapple Slice - Fresh or canned; adds tropical flavor and moisture.
- Maraschino Cherry - Optional, but adds a nostalgic, decorative touch.
- All-Purpose Flour - Forms the structure of the cake; mix gently for a tender crumb.
- Baking Powder - Gives the cake lift; make sure it's fresh for best results.
- Milk - Keeps the cake moist; any milk works, including non-dairy.
- Vanilla Extract - Adds warmth and depth of flavor.
How to Make Pineapple Upside Down Mug Cake
Step 1: Add butter and brown sugar mug and microwave until melted.
Step 2: Place a pineapple slice and a cherry in the bottom of the mug if desired.
Step 3: Mix the batter, pour over the pineapple, and microwave on high for 1 minute - 90 seconds.
Step 4: Gently release the sides of the cake with a knife and carefully invert it onto a small plate. Or... just enjoy it in the mug!
Variations
- Butter Substitutions - Try coconut oil or unsweetened applesauce for a dairy-free option.
- Milk Alternatives - Almond, oat, or soy milk work just as well as dairy milk.
- Flour Swap - Use a 1:1 gluten-free flour blend for a gluten-free version.
- Tropical Twist - Stir in a teaspoon of shredded coconut for extra texture, as we've done with our tropical lime bars recipe.
- Flavor Boost - Use almond extract instead of vanilla for a cherry-almond twist.
- Spiced Glaze - Add a pinch of cinnamon or nutmeg to the brown sugar layer for warmth.
Microwave Wattage Time Guide
Because microwave wattages vary, the cook time may need a slight adjustment. Use the guide below to determine the optimal timing for your microwave. Remember, it's better to undercook slightly and add more time in 10-second increments than to overcook and dry out your cake.
| Microwave Wattage | Approx. Cook Time | Notes |
|---|---|---|
| 1200 watts | 1 minute | Start checking at 50 seconds |
| 1000 watts | 1 minute 10-20 sec | Most common-watch closely around 1 minute |
| 900 watts | 1 minute 30 sec | May need up to 1:45 |
| 800 watts | 1 minute 45 sec | Cake may rise then fall slightly-normal |
| 700 watts | 2 minutes | Add in 10-sec bursts after 1:45 if needed |
📌 Tip: If you're unsure of your microwave's wattage, check the inside door frame or your owner's manual.
Mug Cake Tips
I've made my fair share of mug cakes over the years - and tested countless variations. Some turn out beautifully soft and flavorful, while others fall a little flat. Through plenty of trial and error, I've gathered a few simple tips that make all the difference in creating a successful, delicious single-serve treat.
- Skip the egg - Mug cakes don't need it. Eggs can make the texture tough or rubbery in such a small portion.
- Use the right mug - A 12 to 14 oz microwave-safe mug gives the batter room to rise without overflowing.
- Mix gently - Stir just until combined to avoid a dense texture.
- Microwave in short bursts - If you're unsure about doneness, cook in 10-second intervals to avoid overbaking.
- Let it rest - A brief cooling period helps the texture set and enhances flavor.
- Top and serve immediately - Mug cakes are meant to be eaten fresh. A scoop of ice cream or whipped cream is always welcome.
Recipe FAQs
Absolutely! Use a gluten-free flour blend (like oat flour or King Arthur Measure‑for‑Measure), and swap milk and butter for dairy-free alternatives (e.g. almond milk, coconut oil).
A typical 12-oz microwave-safe mug works best. Test it by filling it with water and then measuring. Overfilling can cause overflow or uneven cooking.
Microwave between 75 seconds to 2 minutes, depending on your wattage. It should be slightly domed or toothpick‑clean. If springy and still moist, it's cooked.
This is likely due to overcooking or using a starch-heavy flour. If it feels too chewy, reduce the cooking time or adjust the type of flour.
Mug cakes are best fresh. To store, transfer to an airtight container and reheat for 10-15 seconds in the microwave. Expect slight texture changes.
More Tropical-Inspired Recipes to Try!
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2 Minute Pineapple Upside Down Mug Cake
Equipment
Ingredients
- 1 ½ tablespoons butter melted
- 1 tablespoon brown sugar
- 1 pineapple slice drained and patted dry
- 1 maraschino cherry optional: if using, remove the stem
- ¼ cup all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon baking powder
- dash salt
- 3 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- In a 12-ounce mug, add butter and brown sugar and microwave until the butter melts. Stir together.
- Place the pineapple slice in the bottom of the mug and top with a cherry.
- In a small bowl, add the flour, sugar, baking powder, and salt. Stir in the milk and vanilla extract until smooth. I like to use a whisk. Pour the batter over the pineapple in the mug.
- Microwave on high for 1 minute to 1 ½ minutes (90 seconds). The timing of the mug cake will depend on the size of your mug and your microwave. Be careful not to over-microwave. The top will be just set. In my 1000-watt microwave, it is perfect at 1 minute and 10 seconds.
- Using a knife, gently release the sides of the mug cake and carefully invert the cake onto a small plate or enjoy it in the mug. Serve immediately as is or with vanilla ice cream. Enjoy!
Notes
- Sugar: You will notice we use a combination of brown sugar and granulated sugar in this mug cake. The brown sugar brings delicious flavor to the top of the mug cake (like a traditional upside-down cake), and the granulated sugar in the cake helps produce a lighter, fluffier texture. However, in mug cakes, as you likely know, they are not as light and fluffy as traditional sponge cakes.
- Can I make this gluten-free? Yes! A 1:1 gluten-free flour blend will work well in place of all-purpose flour.
- What size mug should I use? Choose a 12-14 oz microwave-safe mug to give the cake space to rise without spilling.
- How do I know when the cake is done? The top should look set and spring back when gently touched. If it looks wet in the center, microwave in 10-second bursts.
- Can I store leftovers? Mug cakes are best enjoyed fresh, but if needed, you can loosely cover and refrigerate for up to 1 day. Reheat gently.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried it and liked it. Used almond milk instead of whole milk and honey instead of white sugar. Glad I didn't have to use an egg as I've seen in other recipes.
I'm so happy you enjoyed the upside down mug cake. I'm with you, I don't favor eggs in mug cakes. Thank you for trying it and letting us know how it worked for you!
Delicious mug cake! I had some left over crushed pineapple so I drained it and used instead of a ring. I didn’t have milk, only cream so I used 1 Tbsp cream and 2 tbsp water. Came out wonderful after 90 seconds. So glad that I can have a treat without having to bake a whole cake. Perfect for one! Will be making again and again.
Thank you for trying the mug cake! I love them too for those quick sweet fixes-- so happy you enjoyed it.
Thought I had some pineapple, but was all out. I made this anyway since I was craving an easy cake. Came out great! In my microwave i cooked it for 90 seconds, and it was moist, soft and so nice. Thank you!
Thank you for trying the recipe— even without pineapple! I’m so glad you enjoyed it.
Cake out surprisingly well given that I'm out of butter and had to use 1Tbsp oil instead. Also used crushed pineapple instead of rings. Added a little extra vanilla (life tip: always use extra vanilla). Easy, cooked perfectly, tastes great. Will be even better with butter next time.
Hi Sarah! Thank you for trying the mug cake— I hadn’t tested it with oil so that’s great to hear that it worked as an alternative. I’m with you on vanilla - and I rather like it with crushed pineapple too ❤️
I gave the earlier 3 star rating and it won't let me fix it so I'm just leaving a 5 star rating to try and adjust. The cake was delicious thank you. I just tried it as is pouring the batter over the pineapple and it worked great. I was unsure because I would have though the butter had to be mixed in
Yay! I'm so happy you enjoyed it! I love this easy version. Thank you for letting us know how it worked for you.
I'm not understanding. Is the pineapple on the bottom with the butter? Are you pouring the butter sugar mixture into the flour or leaving it on the bottom of the mug??