Mini Pineapple Ginger Upside-Down Cakes

14 ingredients
11 steps

Ingredients

  • 1/2 cup firmly packed brown sugar
  • 1 (8-ounce) can pineapple tidbits, well-drained
  • 1/4 cup Land O Lakes Butter, melted
  • 1 1/3 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 (8-ounce) container plain yogurt
  • 1/4 cup Land O Lakes Butter, melted
  • 1 Land O Lakes Egg, beaten
  • Land O Lakes Heavy Whipping Cream, whipped, if desired
  • Maraschino cherries, if desired

Directions

  1. 1
    Heat oven to 375F.
  2. 2
    Combine all topping ingredients in bowl.
  3. 3
    Place 1 tablespoon topping mixture into each greased 1 1/4-inch deep muffin cup.
  4. 4
    Combine flour, brown sugar, baking powder, ginger, salt and baking soda in bowl.
  5. 5
    Add 1/4 cup butter, yogurt and egg; mix well.
  6. 6
    Spoon batter over topping mixture in muffin cups.
  7. 7
    Bake 20-25 minutes or until tops are golden brown.
  8. 8
    Cool 3 minutes.
  9. 9
    Immediately turn onto serving plate.
  10. 10
    Serve warm.
  11. 11
    Top with whipped cream and cherry, if desired.

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