Mini Pineapple Ginger Upside-Down Cakes

• 1/2 cup firmly packed brown sugar
• 1 (8-ounce) can pineapple tidbits, well-drained
• 1/4 cup Land O Lakes Butter, melted
• 1 1/3 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 (8-ounce) container plain yogurt
• 1/4 cup Land O Lakes Butter, melted
• 1 Land O Lakes Egg, beaten
• Land O Lakes Heavy Whipping Cream, whipped, if desired
• Maraschino cherries, if desired

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)