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MINI PINEAPPLE
UPSIDE DOWN CAKES
These mini-cakes are as pretty as they are tasty! Serve them on their
own, with coffee, or with ice cream (or our banana “Nice Cream”)
for a wonderful sweet treat!
1 Preheat the oven to 350°F.
2 Use some of the melted butter to
grease two 4-inch ramekins, then sprinkle
1 tsp of brown sugar in each ramekin.
3 Add the pineapple slices to the
ramekins on top of the brown sugar,
and place the cherries in the middle.
4 Add the remaining butter and
ingredients to the Tall Cup and blend,
scraping the sides with a spatula.
5 Divide the batter between the two
ramekins and bake for 18-20 minutes,
until a toothpick comes out dry.
1 Tbsp butter, melted
2 tsp brown sugar
2 unsweetened
pineapple rings
2 cherries
¼ cup milk of choice
¼ tsp vanilla extract
1/3 cup all-purpose
flour
2 Tbsp sugar
½ tsp baking powder
Pinch of salt
Pinch of nutmeg
Serving Size:
Two 4-inch cakes
100
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