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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 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

Printed from tasteofhome.com Jul 24, 2008

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Mini Pineapple Upside-Down Cake cont.

minutes or until cake springs back when lightly touched. Cool for 5 minutes
before inverting onto a serving plate. Serve warm.

Yield: 4 servings.