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Taste of Home

Mini Pineapple Upside-Down Cake

TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD: 4 servings.
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 large egg, room temperature, lightly beaten
  • 1/4 cup 2% milk

Directions

  • 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.

Nutrition Facts

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

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