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Quality Dessert Recipe

Pineapple-Papaya
Caramel Upside Down
Pudding Cakes

Perfectly Sweet & Tangy

Mini molten cakes soaked in a tropical caramel glaze—warm, sticky, and unforgettable. 

Prep Time
40 mins

Cook Time
45 mins

Serves
6

For the Caramel Base:

  • ¼ cup brown sugar
  • 2 tbsp butter
  • ½ cup frozen pineapple (thawed & diced)
  • ½ cup frozen papaya (thawed & diced)

For the Cake Batter:

  • ½ cup flour

  • ¼ cup sugar

  • 1 tsp baking powder

  • Pinch salt

  • ¼ cup milk

  • 1 egg

  • 2 tbsp melted butter

  • ½ tsp vanilla

Directions

Preheat oven to 350°F. Grease 4 ramekins.

In a pan, melt butter and brown sugar to make a quick caramel. Pour a spoonful into each ramekin.

Add a few chunks of pineapple and papaya into each ramekin over the caramel.

Mix cake batter ingredients in a bowl. Pour over fruit in each ramekin.

Bake for 18–22 minutes or until golden and springy.

Cool slightly, then invert to serve warm. Spoon any extra fruit-caramel on top.

Previous Recipe

Mango Cheesecake
Glaze

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