Mini Pineapple Upside Down Cake

A delicious small batch dessert recipe from Cook for 2 magazine.

Ready In:
40mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@budgiesntiels
Contributor
@budgiesntiels
Contributor
"A delicious small batch dessert recipe from Cook for 2 magazine."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. budgiesntiels
    A delicious small batch dessert recipe from Cook for 2 magazine.
Advertisement