Name: Mini Pineapple Upside-Down Cake
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Ingredients for - Mini Pineapple Upside-Down Cake

1. 1 can (8 ounces) sliced pineapple

2. 1/4 cup packed brown sugar

3. 3 tablespoons butter, melted, divided

4. 4 maraschino cherries

5. 4 pecan halves

6. 3/4 cup all-purpose flour

7. 1/3 cup sugar

8. 1 teaspoon baking powder

9. 1/4 teaspoon salt

10. 1/8 teaspoon ground allspice

11. 1 large egg, room temperature, lightly beaten

12. 1/4 cup 2% milk

How to cook deliciously - Mini Pineapple Upside-Down Cake

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.