Mini Pineapple Upside-Down Cake Recipe

Mini Pineapple Upside-Down Cake Recipe
Photo by: Taste of Home
Rating

100% would make again

Edna Hoffman of Hebron, Indiana gives a timely twist for two to this traditional old-fashioned dessert.

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  • 4 Servings
  • Prep: 15 min. Bake: 30 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.

Nutritional Analysis: 1 piece equals 353 calories, 11 g fat (6 g saturated fat), 77 mg cholesterol, 369 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.

Mini Pineapple Upside-Down Cake published in Cooking for 2 Summer 2005, p 12

As a light lunchtime dessert, try Giada's mini pineapple upside down cakes. They're a light refreshing…


VIDEO: Mini Pineapple Cakes

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Reviews for Mini Pineapple Upside-Down Cake (2)

Mini Pineapple Upside-Down Cake Recipe

Mini Pineapple Upside-Down Cake

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Reviewed on May. 24, 2009 by EP-PaulaG

I have a 6-inch cast iron skillet that is perfect for making this cake. I have made it several times and it is perfect for a couples dinner or for the 2 of us with leftovers the next day.

Reviewed on Jan. 08, 2008 by bakingmad

It was a tight squeeze getting the four pineapple slices in the cake pan, and one ended up more oval than round, but this was still tasty. My husband and I both agree that it's not as rich as my "full-size" upside down cake, but we thought it made a nice treat for just two people.

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