Pineapple Upside-Down Cakes

• Vegetable cooking spray
• 6 tablespoons brown sugar
• 6 drained canned unsweetened pineapple slices
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup low-fat buttermilk
• 3/4 cup maple syrup
• 1/4 cup vegetable oil
• 2 tablespoons vanilla extract
• 1 tablespoon lemon juice

1. Coat each cup of a minibundtlette pan with cooking spray. Place 1 tablespoon brown sugar and 1 pineapple slice in the bottom of each cup; set aside.
2. Combine flour, baking powder, baking soda, and salt in a bowl; make a well in center of mixture. Combine buttermilk, syrup, oil, vanilla, and lemon juice; stir well. Add to flour mixture, stirring just until moistened.
3. Divide cake batter evenly among prepared minibundtlette cups. Bake at 350u0b0 for 30 minutes or until a wooden pick inserted in center of cakes comes out clean. Invert cakes onto a wire rack. Serve warm or at room temperature.

vegetable cooking spray, brown sugar, pineapple, flour, baking powder, baking soda, salt, lowfat buttermilk, maple syrup, vegetable oil, vanilla, lemon juice

Taken from www.myrecipes.com/recipe/pineapple-upside-down-cakes-0 (may not work)