Mini Pineapple Upside Down Cake |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A delicious small batch dessert recipe from Cook for 2 magazine. Ingredients:
1 (8 ounce) can pineapple slices |
1/4 cup brown sugar, packed |
3 tablespoons butter, melted and divided |
4 maraschino cherries |
4 pecan halves |
3/4 cup all-purpose flour |
1/3 cup sugar |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/8 teaspoon allspice |
1 egg, lightly beaten |
1/4 cup milk |
Directions:
1. Drain pineapple, reserving 1 tablespoon of juice. Set pineapple aside.
2. In a small bowl, combine the brown sugar and 2 tablespoons of butter; stir until the sugar is dissolved.
3. Pour into an ungreased 6-in round baking pan. Arrange the pineapple slices in a single layer in the pan; place cherries and pecans in the center of the pineapple slices.
4. In a small bowl, combine the flour, sugar, baking powder, salt and all spice. Beat in the egg, milk, reserved pineapple juice and remaining butter just until combined. Spoon over the pineapple.
5. Bake at 350 degrees for 30-35 minutes or until the cake springs bake when lightly touched. Cool for 5 minutes before inverting onto a serving plate.
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