Mini Pineapple Upside Down Cake

Name: Mini Pineapple Upside Down Cake
Ingredients: 1 (8 ounce) can pineapple slices; 1/4 cup brown sugar, packed; 3 tablespoons butter, melted and 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 allspice; 1 egg, lightly beaten; 1/4 cup milk

12 ingredients

5 steps

Ingredients

1 (8 ounce) can pineapple slices
1/4 cup brown sugar, packed
3 tablespoons butter, melted and 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 allspice
1 egg, lightly beaten
1/4 cup milk

Directions

1

Drain pineapple, reserving 1 tablespoon of juice. Set pineapple aside.
2

In a small bowl, combine the brown sugar and 2 tablespoons of butter; stir until the sugar is dissolved.
3

Pour into an ungreased 6-in round baking pan. Arrange the pineapple slices in a single layer in the pan; place cherries and pecans in the center of the pineapple slices.
4

In a small bowl, combine the flour, sugar, baking powder, salt and all spice. Beat in the egg, milk, reserved pineapple juice and remaining butter just until combined. Spoon over the pineapple.
5

Bake at 350 degrees for 30-35 minutes or until the cake springs bake when lightly touched. Cool for 5 minutes before inverting onto a serving plate.