Individual Pineapple Upside Down Cakes
Pineapple Upside Down Cakes made in 4 inch Ramekin Dishes, Just the right size for one, made with Gluten Free Baking Mix*…
Individual Pineapple Upside Down Cakes
Ingredients
- 8 ounce can pineapple slices, 2 slices for this recipe, or double recipe to use the 4 slices
- 1/2 cup gluten free or regular baking mix
- 1 egg
- 1/4 cooking oil
- 1/8 cup milk
- 1/8 pineapple juice
- 1/4 cup sugar
- 2 tablespoons butter
- 2 tablespoons light brown sugar
- 2 maraschino cherries
- 4 inch ramekin dishes
- *Beside to use gluten free ingredients to make it gluten free!
Directions
- Preheat oven to 350°, spray ramekins with cooking spray.
- Melt one tablespoon of butter in each ramekin, stir in one tablespoon of light brown sugar in each ramekin, pat dry each pineapple slice with a paper towel, set one pineapple slice in each ramekin, and cherry in the middle, set them aside.
- In a medium mixing bowl mix together egg, cooking oil, 1/4 cup sugar, milk, juice, and vanilla.
- Add the baking mix and beat for a minute or two by hand or with mixer.
- Pour half of the batter in each ramekin, Bake @350° for about 30 minutes, or until toothpick inserted in center comes out clean.
- Set on cooling rack for about 5 minutes, to remove ramekin invert cake on a plate to have pineapple on top.
- Let cool Serve and Enjoy!
