Mini Pineapple Upside-Down Cake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Edna Hoffman of Hebron, Indiana gives a timely twist for two to this traditional old-fashioned dessert. 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 king arthur unbleached 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 |
Directions:
1. 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. 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. 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. 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. Yield: 4 servings.
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