Mini Pineapple Upside-Down Cake
Edna Hoffman of Hebron, Indiana gives a timely twist for two to this traditional old-fashioned dessert.
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
Reviews
Excellent! I used crushed pineapple instead of rings and chopped pecans. I used the bake function on my Instant Pot with a natural release. My boyfriend and I went in to do a taste test and ate the whole thing! But it hit the spot! Will be a regular in the rotation.
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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.
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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.