MINI PINEAPPLE UPSIDE-DOWN CAKE

Mini Pineapple Upside-Down Cake image

Edna Hoffman of Hebron, Indiana gives a timely twist for two to this traditional old-fashioned dessert.

Provided by Taste of Home

Time 45m

Yield 4 servings.

Number Of Ingredients 12

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 egg, lightly beaten
1/4 cup 2% milk

Steps:

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. , 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., 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. , 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.

Nutrition Facts : Calories 353 calories, Fat 11g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 369mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.