Mini Pineapple Ginger Upside-Down Cakes

  1. Heat oven to 375F.
  2. Combine all topping ingredients in bowl.
  3. Place 1 tablespoon topping mixture into each greased 1 1/4-inch deep muffin cup.
  4. Combine flour, brown sugar, baking powder, ginger, salt and baking soda in bowl.
  5. Add 1/4 cup butter, yogurt and egg; mix well.
  6. Spoon batter over topping mixture in muffin cups.
  7. Bake 20-25 minutes or until tops are golden brown.
  8. Cool 3 minutes.
  9. Immediately turn onto serving plate.
  10. Serve warm.
  11. Top with whipped cream and cherry, if desired.

brown sugar, pineapple tidbits, butter, flour, brown sugar, baking powder, ground ginger, salt, baking soda, yogurt, butter, egg, cream, maraschino cherries

Taken from www.landolakes.com/recipe/843/mini-pineapple-ginger-upside-down-cakes (may not work)

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