Individual Pineapple Upside Down Cakes

 This recipe from Taste of Home calls for canned

unsweetened pineapple rings. It is similar to most pineapple upside down cakes, except it is served in individual serving dishes. It was quickly made, the cake was very good and you can make just for the two or four of you with no leftovers. I doubled the recipe and thought I didn’t have enough cake batter. It was though and rose nicely. I think the next time I make these however, I will use 8 ounce ramekins instead of the 10 ounce called for just to have a little more of the cake in each serving. Best served warm.

 Individual Pineapple Upside Down Cakes

Prep time 15 minutes       Bake time 20 minutes

4 tsp. Butter, melted, divided

4 tsp brown sugar

2 canned unsweetened pineapple slices

2 maraschino cherries

⅓ cup all purpose flour

3 Tbsp. Sugar

½  tsp. Baking powder

⅛ tsp. Salt

Dash ground nutmeg

3 Tbsp. Milk

¼ tsp. Vanilla extract

 Pour ½ tsp. Butter into each of two 10 or 8 ounce ramekins coated with cooking spray. Sprinkle the brown sugar over butter. Top with a pineapple slice. Place a cherry in the center of each pineapple slice; set aside.

 In a small bowl, combine the flour, sugar, baking powder, salt and nutmeg. Beat in the milk, vanilla and remaining 3 tsp. butter just until combined, spoon over pineapple.

 Bake at 350° for 20 - 25 minutes or until a tooth pick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.