Mini Pineapple Upside Down Cake (1 6-inch round layer)

By MarieR

A timely twist for two - traditional old-fashioned dessert.

Ingredients

• Mini Pineapple Upside-Down Cake Recipe
• Prep: 15 min. Bake: 30 min. plus cooling
• 1 can (8 ounces) 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% milk
• Mini Pineapple Upside-Down Cake published in

Details

Servings 4
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside. In a small bowl, combine 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.
In a small bowl, combine the flour, sugar, baking powder, salt and allspice. Beat in the egg, milk, reserved pineapple juice and remaining butter just until combined. Spoon over pineapple.
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. Yield: 4 servings.