Pineapple Upside-Down Cake for Two
This pineapple upside-down cake, an old-fashioned dessert favorite, tastes just like the one you remember, but with a twist: a tablespoon of light rum in the batter adds a bit of tropical flavor.
Each serving = 13 Weight Watchers points.
- 2 tablespoons plus 1 tablespoon butter, room temperature, divided
- 1/3 cup canned pineapple tidbits in juice, well-drained
- 1 tablespoon light brown sugar, packed
- 3 tablespoons buttermilk
- 1 tablespoons light rum
- 1 egg yolk
- 1/2 teaspoon pure vanilla extract
- 1/3 cup flour
- 1/3 cup granulated sugar
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
Preparation time 10mins
Cooking time 35mins
Adapted from foodnetwork.com
Place a rack in the center of the oven and preheat oven to 375°F.
Place 1/2 tablespoon of the butter into each of two ramekins. Bake until the butter is bubbly and beginning to turn golden; approximately 1 minute.
Meanwhile, mix the pineapple with the brown sugar in a small bowl. Remove the ramekins from the oven and spoon the pineapple mixture over the butter in the ramekins, dividing it evenly between them. Set the ramekins aside.
Place the buttermilk, rum, egg yolk, and vanilla in a small bowl and whisk to mix.
Sift the flour, sugar, baking soda, and salt together into a medium-sized mixing bowl. Add the remaining 2 tablespoons of butter and half of the buttermilk mixture. Beat with a hand-held electric mixer on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat until the batter has lightened and has slightly increased in volume, 45 seconds. Scrape down the sides of the bowl. Pour in the remaining buttermilk mixture and beat on medium speed until well-blended, about 20 seconds. Scrape down the sides of the bowl.
Spoon the batter over the pineapple in the ramekins, dividing it evenly between them, and then smooth the tops. Bake cakes until a toothpick inserted in the center of one comes out clean, 20 to 24 minutes.
Remove ramekins from the oven and place on a wire rack to cool for 5 minutes. Place a large plate over each ramekin, and using potholders to secure the ramekin safely, invert the ramekin onto the plate.
Serve cakes warm with vanilla ice cream or whipped cream.