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Mini Pineapple Upside-Down Cake

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

Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside. In

Printed from tasteofhome.com Jul 24, 2008

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Mini Pineapple Upside-Down Cake cont.

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
mixing 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.