Try this Mini Pineapple Upside-Down Cake recipe, or contribute your own.
Suggest a better descriptionPlace oven rack in lowest position and heat oven to 375 degrees F. Grease muffin pan. Dust each cup with sugar; tap out excess sugar.
Melt butter in a small saucepan. Add brown sugar and cook, stirring, over medium heat until sugar dissolves and mixture looks creamy and smooth, 2 - 3 minutes. Remove from heat and spoon mixture into bottoms of prepared muffin cups, about 1 Tablespoon per cup.
Arrange trimmed pineapple slices on top of sugar mixture and place a cherry, cut side up, in the middle. Set aside.
Whisk flour, baking powder, and baking soda in a small bowl. In a large bowl, beat butter and sugar until creamy. Beat in eggs until combined. Mix buttermilk and vanilla together. Alternatively beat in flour mixture and buttermilk mixture until batter is thick and smooth. Fill muffin cups. Tap pans on counter to settle batter.
Bake 16 - 18 minutes or until a toothpick inserted in the center of a cake comes out clean. Let cakes cool in pans on a wire rack for 5 minutes. Invert a large plate over the top of the muffin pan, and flip pan over to release cakes. Serve warm or at room temperature.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 261 | ||
Calories from Fat: 117 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 100.6mg | 31 % | |
Sodium 3064.3mg | 106 % | |
Potassium 243.8mg | 6 % | |
Total Carbohydrate 35.4g | 10 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 33.4g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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