Mini Pineapple Upside Down Cake
A delicious small batch dessert recipe from Cook for 2 magazine.
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INGREDIENTS
Nutrition- 1(8 ounce) can pineapple slices
- 1⁄4
- 3
- 3⁄4
- 1⁄3cup sugar
- 1teaspoon baking powder
- 1⁄4teaspoon salt
- 1⁄8teaspoon allspice
- 1
- 1⁄4cup milk
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DIRECTIONS
- Drain pineapple, reserving 1 tablespoon of juice. Set pineapple aside.
- In a small bowl, combine the brown sugar and 2 tablespoons of butter; stir until the sugar is dissolved.
- Pour into an ungreased 6-in round baking pan. Arrange the pineapple slices in a single layer in the pan; place cherries and pecans in the center of the pineapple slices.
- In a small bowl, combine the flour, sugar, baking powder, salt and all spice. Beat in the egg, milk, reserved pineapple juice and remaining butter just until combined. Spoon over the pineapple.
- Bake at 350 degrees for 30-35 minutes or until the cake springs bake when lightly touched. Cool for 5 minutes before inverting onto a serving plate.
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