This was a terrific way to get just a taste of pineapple upside down cake.
Kelly had a suggestion for a nice tropical alternative: Swap the vanilla for rum (or rum extract), remove the nutmeg seasoning and add a bit of toasted coconut instead.
Personal Pineapple Upside Down Cake
Found here
- 2 T butter (divided and melted)
- 1 1/2 T brown sugar
- 2 canned pineapple slices
- 2 maraschino cherries
- 1/3 c all-purpose flour
- 3 T sugar
- 1/2 t baking powder
- 1/8 t salt
- 1/8 t nutmeg
- 1/4 c whole milk
- 1/2 t vanilla bean paste
Preheat the oven to 350F. Coat two 7 oz ramekins with non-stick cooking spray. Pour 1/2 T melted butter into each ramekin. Sprinkle each with brown sugar. Top each with a pineapple slice. Place a maraschino cherry in the center of each pineapple slice and set aside. In a small bowl, combine the flour, sugar, baking powder, salt and nutmeg. Beat in the milk, vanilla and remaining 1 tablespoon melted butter just until combined. Spoon half the cake batter over each pineapple. Place the ramekins onto a baking sheet. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 5 minutes. Run a knife around the edges of the ramekins. Invert the cakes onto plates and serve warm.