Best Mini Pineapple Upside Down Cakes In Ramekins Dessert For Two Recipes

PINEAPPLE UPSIDE-DOWN CAKE FOR TWO

Pineapple Upside-Down Cake for Two image

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

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

4 teaspoons butter, melted, divided
4 teaspoons brown sugar
2 canned unsweetened pineapple slices
2 maraschino cherries
1/3 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
Dash ground nutmeg
3 tablespoons fat-free milk
1/4 teaspoon vanilla extract

Steps:

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; set aside., 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., 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 : Calories 290 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 318mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

PINEAPPLE UPSIDE-DOWN CAKE FOR TWO

Pineapple Upside-Down Cake for Two image

With both of my kids in college, I started searching for recipes for two and found this one in my "Small-Batch Baking" cookbook by Debby Maugans Nakos. I made these one day and they turned out perfect!! I hate to admit it, but I ate them both that same day!!! You will need jumbo size muffin tin for these cakes. I changed the original recipe slightly, by adding two tablespoons of the pineapple juice and two of buttermilk in order to add more pineapple flavor to the cake.

Provided by diner524

Categories Dessert

Time 30m

Yield 2 cakes, 2 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter, at room temperature (divided)
1/3 cup pineapple tidbits, well drained (canned)
1 tablespoon light brown sugar, packed
2 tablespoons buttermilk
2 tablespoons pineapple juice
yolk of 1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup flour
1/3 cup sugar
1/8 teaspoon baking soda
1/8 teaspoon salt

Steps:

Place rack in the center of the oven and preheat oven to 375 degrees.
Place 1 1/2 tsps butter in two muffin cups. Bake until butter is bubbly and beginning to turn golden, 1 minute. Remove them from the oven and add 1/2 tbsp of brown sugar into the butter in each muffin and then sprinkle half of the pineapple tidbits into each one.
In a small bowl, combine buttermilk, pineapple juice, egg yoke and vanilla and whisk to blend.
In a separte bowl combine flour, sugar, baking soda and salt. Add remaining 2 tablespoons of butter and half of the buttermilk mixture. Beat with a handheld mixer on low speed until the dry ingredients are moistened. Increase speed to medium and beat until the batter is lightened and has slightly increased in volume, 45 seconds. Scrape down bowl. Pour in remaining buttermilk mixture and beat mixture on medium speed until well blended, 20 seconds.
Divide batter evenly between the two cups and then fill remaining cup 1/2 with water to prevent warping. Bake the cakes until a toothpick comes out clean, 20 to 24 minutes.
Remove the muffin pan from the oven and place it on a wire rack to cool for 5 minutes. Carefully pour the water out of the pan and keep it away from the cakes. Using a large plate and pot holders, invert cakes onto plate and enjoy warm with ice cream if desired.