Mini Pineapple Upside-Down Cake

Name: Mini Pineapple Upside-Down Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 59 milliliters packed brown sugar; 3 Tbsps butter, melted, divided; 227 grams can sliced pineapple; 1 egg, lightly beaten; 177 milliliters all-purpose flour; 0 teaspoons ground allspice; 4 maraschino cherries; 59 milliliters 2% milk; 4 pecan halves; 0 teaspoons salt; 79 milliliters sugar

Mini Pineapple Upside-Down Cake is a dessert that serves 4. One serving contains 353 calories, 5g of protein, and 11g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of ground allspice, flour, maraschino cherries, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Mini Pineapple Upside Down Cakes, Pineapple Upside-Down Mini-Cakes, and Mini Pineapple Upside-Down Cakes.

Instructions

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.

Ingredients you will need

Brown Sugar

Pineapple

Butter

Juice

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Pineapple Rings

Cherries

Pecans

Equipment you will use

Baking Pan

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.

Ingredients you will need

Pineapple Juice

Baking Powder

Pineapple

Allspice

Butter

All Purpose Flour

Sugar

Milk

Salt

Egg

Equipment you will use

Bowl

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.

Equipment you will use

Oven

Serve warm.

Equipment

Bowl

Baking Pan

Oven

Ingredients

Servings:

1teaspoon

baking powder 59milliliters

packed brown sugar 3Tbsps

butter, melted, divided 227grams

can sliced pineapple 1

egg, lightly beaten 177milliliters

all-purpose flour 0teaspoons

ground allspice 4

maraschino cherries 59milliliters

2% milk 4

pecan halves 0teaspoons

salt 79milliliters

sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.