Pineapple Upside-Down Cake for Two
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 2 servings.
Tender, moist and sweet, these two luscious but lighter cakes are as special as the person you choose to share them with! —Taste of Home Test Kitchen
Ingredients
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4 teaspoons butter, melted, divided
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4 teaspoons brown sugar
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2 canned unsweetened pineapple slices
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2 maraschino cherries
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1/3 cup all-purpose flour
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3 tablespoons sugar
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1/2 teaspoon baking powder
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1/8 teaspoon salt
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Dash ground nutmeg
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3 tablespoons fat-free milk
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1/4 teaspoon vanilla extract
Directions
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1.
Pour 1/2 teaspoon butter into each of two 10-oz. ramekins coated with cooking spray. Sprinkle with brown sugar. Top with a pineapple slice. Place a cherry in the center of each pineapple slice.
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2.
In a small bowl, combine the flour, sugar, baking powder, salt and nutmeg. Beat in the milk, vanilla and remaining butter just until combined. Spoon over pineapple.
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3.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.
Nutrition Facts
1 serving: 290 calories, 8g fat (5g saturated fat), 21mg cholesterol, 318mg sodium, 53g carbohydrate (37g sugars, 1g fiber), 3g protein.
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