Pineapple Upside-Down Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Ingredients:
1 (8 ounce) can sliced pineapple |
1/4 cup packed brown sugar |
3 tablespoons butter, melted, 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 ground allspice |
1 egg, lightly beaten |
1/4 cup 2% low-fat milk |
Directions:
1. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside. In a small bowl, combine the brown sugar and 2 tablespoons butter; stir until sugar is dissolved. Pour into an ungreased 6-in. round baking pan. Arrange pineapple slices in a single layer in pan; place cherries and pecans in center of pineapple slices.
2. In a small mixing bowl, combine the flour, sugar, baking powder, salt and allspice. Add the egg, milk, reserved pineapple juice and remaining butter; beat just until combined. Spoon over pineapple.
3. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 5 minutes before inverting onto a serving plate. Serve warm.
|
|