Mini Pineapple Ginger Upside-Down Cakes
This updated version of upside-down cake combines the flavor of ginger with the sweetness of pineapple.
Servings: 12
Calories: 196kcal
Ingredients
Topping
- 1/2 cup brown sugar firmly packed
- 1 8 oz can pineapple tidbits well drained
- 1/4 cup butter Land-O-Lakes of course, melted
Cakes
- 1 1/3 cups all-purpose flour
- 1/2 cup brown sugar firmly packed
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 cup butter Land-O-Lakes recommended, melted
- 1 8 oz pkg yogurt plain
- 1 large egg
Instructions
- Heat oven to 375°F.
- Combine all topping ingredients in bowl. Place 1 tablespoon topping mixture into each greased 1 1/4-inch deep muffin cup.
- Combine flour, 1/2 cup brown sugar, baking powder, ginger, salt and baking soda in bowl. Add 1/4 cup butter, yogurt and egg; mix well.
- Spoon batter over topping mixture in muffin cups. Bake 20-25 minutes or until tops are golden brown. Cool 3 minutes. Immediately turn onto serving plate.
- Serve warm. Top with whipped cream and cherry, if desired.
Nutrition
Calories: 196kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 243mg | Potassium: 46mg | Fiber: 1g | Sugar: 18g | Vitamin A: 262IU | Calcium: 45mg | Iron: 1mg