This recipe from Taste of Home calls for canned
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.