Mini Pineapple Upside Down Cakes
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Pineapple upside down Cake –Miniatures

PER SERVING - 1 cake equals 290 calories (you can cut the calories by using Splenda) Note: I personally only ate half and served the other half to my loved one.
Course: Dessert
Servings: 2 servings


  • 2 tsp Butter melted, divided
  • 2 tsp Brown Sugar
  • 2 Slices canned unsweetened pineapple
  • 2 Maraschino Cherries
  • 1/2 cup All Purpose Flour
  • 3 Tbsp Splenda or sugar
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 3 Tbsp fat-free milk ¼ tsp. vanilla extract
  • 1/4 tsp vanilla extract
  • Dash Ground Nutmeg Optional


  • Preheat oven 350°
  • Pour 1 tsp butter into each of two 10-oz. ramekins coated with cooking spray. Sprinkle with brown sugar. 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 butter just until combined. Spoon over pineapple.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.


8 g fat (5 g sat. Fat)
21 mg chol.
318 mg sodium
53 g carb.
1 g fiber
3 g protein