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Mini Pineapple Upside-Down Cake

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

4 ServingsPrep: 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 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

2 of 2

Mini Pineapple Upside-Down Cake (continued)

Directions (continued)

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.

Nutrition Facts: 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.