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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.