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Mini Pineapple Upside-Down Cake

 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 King Arthur Unbleached 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

2 of 2

Mini Pineapple Upside-Down Cake (continued)

Directions (continued)

  • 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 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.