Mini Pineapple Upside-Down Cake Recipe

5 2 2
Mini Pineapple Upside-Down Cake Recipe
Mini Pineapple Upside-Down Cake Recipe photo by Taste of Home
Publisher Photo

Mini Pineapple Upside-Down Cake Recipe

Read Reviews
5 2 2
Publisher Photo
Edna Hoffman of Hebron, Indiana gives a timely twist for two to this traditional old-fashioned dessert.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
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 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.
Originally published as Pineapple Upside-Down Cake in Cooking for 2 Summer 2005, p 12

Nutritional Facts

1 slice: 353 calories, 11g fat (6g saturated fat), 77mg cholesterol, 369mg sodium, 59g carbohydrate (40g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Pineapple Upside-Down Cake in Cooking for 2 Summer 2005, p 12

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Reviews forMini Pineapple Upside-Down Cake

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MY REVIEW
EP-PaulaG User ID: 630717 58317
Reviewed May. 24, 2009

"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."

MY REVIEW
bakingmad User ID: 875200 139893
Reviewed Jan. 8, 2008

"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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