Upside-Down Cakes

Makes 6
Prep 30 m
Bake 20 - 23 m
Cook 5 m



  1. 1 of 7 Heat oven to 400 degrees F. Coat 6 mini angelfood cake pans (4 inches across top) with nonstick cooking spray.
  2. 2 of 7 Drain pineapple slices, reserving juice. Sprinkle each cake pan with 1/2 teaspoon sugar. Drop 1 slice in each pan; place on baking sheet.
  3. 3 of 7 Whisk flour, baking powder, salt, ginger, allspice in bowl. Beat butter in large bowl until smooth. Beat in brown sugar until well blended. Beat in eggs, one at a time. Beat in flour mixture, alternating with reserved pineapple juice, in 2 additions, beginning and ending with flour. Beat in vanilla.
  4. 4 of 7 Drain crushed pineapple, gently pressing out juice; reserve juice. Fold pineapple and chopped pecans into batter. Divide equally among pans, generous 1/2 cup batter per pan. Place 6 cherry halves, cut side down, around top of each.
  5. 5 of 7 Bake in 400 degree F oven 20 to 23 minutes or until toothpick tests clean.
  6. 6 of 7 Bring reserved crushed pineapple juice, 1/4 cup sugar to boil. Cool syrup.
  7. 7 of 7 Once cakes are baked, cool 3 minutes in pans. Invert and carefully remove pans, gently prying pineapple from bottom, if sticking. Just before serving, drizzle with pineapple syrup. Makes 6 servings.
Nutrition Information for Upside-Down Cakes
Servings Per Recipe: 6
Per Serving: 98 g carb., 5 g pro., 672 kcal cal., 632 mg sodium, 3 g fiber, 15 g sat. fat, 62 mg chol., 31 g Fat, total
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 07/18/2019