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2 Minute Pineapple Upside Down Mug Cake

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If you love Pineapple Upside-down Cake and have about 2 Minutes, give or take, you’ll adore this Pineapple Upside-down Mug Cake! It has ALL the flavor of the traditional cake but is ready in a flash, in a single serving. But fair warning: It’s so irresistible that you might find yourself making two!

Side top view of Pineapple Upside Down Mug Cake on a white plate sitting on a wooden cutting board.

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Mug Cake Tips

I’ve made my fair share of mug cakes and tried many recipes. Some are utterly delicious, and some are not quite right. Over time, we’ve been able to pinpoint tips to help make these single-serve desserts fantastic.

We Skip the Eggs

If you’ve tried any of our mug cakes, you will not find a single egg in them. While I know there are die-hard fans of using eggs in mug cakes, I honestly don’t like them. I find the texture dense and even custardy.

Leavening

If you’re wondering how the mug cakes rise without eggs, the secret is baking powder. And only a small amount. Too much will affect the texture. The one exception is the Banana Bread Mug Cake. I use a pinch of baking soda instead of baking powder in that recipe. After many, many tests, I found that to work best in that recipe.

Moisture

Moisture is key in a mug cake, providing the moist and rich texture we expect in cakes. Often, this is a combination of milk, butter, or oil.

Don’t Overfill the Mug

Be careful not to overfill the mug. Most of our mug cake recipes use 12-ounce microwavable mugs. You can test the size by filling it with water and then measuring the water. If you overfill the mug, the cake will explode in the microwave—and it’s a messy situation. If you want to make a larger size, double the recipes and microwave in a medium microwave-safe bowl. And then you have… bowl cake!

Enjoy Immediately

Best tip: Enjoy the mug cake immediately. The texture is affected by letting it sit and cool; it begins to harden. That’s why I often suggest a creamed topping (like vanilla ice cream). It helps cool the cake quickly, and let’s be honest… It’s wholly and utterly delicious!

Ingredients for Pineapple Upside Down Mug Cake

The ingredient measurements are in the recipe card at the bottom of this post, but here is a quick list of what you’ll need.

  • Melted butter: I prefer salted butter for flavor, but use whatever you have on hand.
  • Sugar: We’re using a combination of brown sugar and granulated sugar. Brown sugar is a traditional ingredient in Pineapple Upside Down Cakes as it gives the pineapple layer a rich flavor. Granulated sugar is used in the mug cake batter.
  • Pineapple slice: drained and patted dry.
  • Maraschino cherry with its stem removed.
  • Mug cake batter: all-purpose flour, baking powder, salt, milk, and vanilla extract.

How to Make Pineapple Upside Down Mug Cake

You will also find step-by-step instructions in the recipe card at the bottom of this post. Here is a quick overview.

  1. Add butter and brown sugar mug and microwave until melted.
  2. Place a pineapple slice and cherry in the bottom of the mug.
  3. Mix batter in a small bowl until smooth and pour over the pineapple.
  4. Microwave on high for 1 minute—90 seconds or until the top is just set. It’s perfect in my 1000-watt microwave at 1 minute and 10 seconds.
  5. 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!

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 WattageApprox. Cook TimeNotes
1200 watts1 minuteStart checking at 50 seconds
1000 watts1 minute 10–20 secMost common—watch closely around 1 minute
900 watts1 minute 30 secMay need up to 1:45
800 watts1 minute 45 secCake may rise then fall slightly—normal
700 watts2 minutesAdd 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.

Variations

  • Use fresh pineapple or pineapple juice.
  • Try coconut oil, olive oil, or applesauce instead of butter.
  • Add protein powder or an egg for a heftier texture.
Top view of two Pineapple Upside Down Mug Cakes with maraschino cherries on a white plate.

Frequently Asked Questions

Can I make this cake gluten‑free or dairy‑free?

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).

What mug size should I use?

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.

How do I know when it’s done?

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.

Why can mug cakes turn out rubbery or dense?

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.

Can I store leftovers?

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 Recipes to Try!

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Side view of Pineapple Upside Down Mug Cake on a white plate with a pineapple in the background.

2 Minute Pineapple Upside Down Mug Cake

Craving Pineapple Upside Down Cake? Try this quick and easy Pineapple Upside Down Mug Cake recipe for a single-serving treat in no time.
5 from 4 votes
Print Pin Rate
Prep: 1 minute
Cook: 1 minute
Total Time: 2 minutes
Servings: 1 mug cake

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
  • 1/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon baking powder
  • dash salt
  • 3 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  • In a 12-ounce mug, add butter and brown sugar and microwave until the butter melts. Stir together.
    Top view of butter and brown sugar in a mug ready for microwaving.
  • Place the pineapple slice in the bottom of the mug and top with a cherry.
    Top view of pineapple slice and maraschino cherry in a mug ready for microwaving.
  • 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.
    Top view of cooked Pineapple Upside Down Mug Cake cooling.
  • Microwave on high for 1 minute to 1 1/2 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

  1. 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.

Nutrition

Calories: 212kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 185mg | Potassium: 102mg | Fiber: 1g | Sugar: 19g | Vitamin A: 325IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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6 Comments

  1. 5 stars
    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!

  2. 5 stars
    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.

    1. 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 ❤️

  3. 5 stars
    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

    1. Yay! I’m so happy you enjoyed it! I love this easy version. Thank you for letting us know how it worked for you.

  4. 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??

5 from 4 votes (1 rating without comment)

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