Mini Pineapple Upside-Down Cake Recipe

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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 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. Add the egg, milk, reserved pineapple juice and remaining butter; beat 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 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.
  2. In a small mixing bowl, combine the flour, sugar, baking powder, salt and allspice. Add the egg, milk, reserved pineapple juice and remaining butter; beat just until combined. Spoon over pineapple.
  3. 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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