Inner Chef

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Mini Pineapple Upside Down Cakes

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Mini Upside-Down Cakes

(And yes, it’s this easy!)

Brush four (4-ounce) ramekins with butter.

Sprinkle brown sugar in the bottom of each and line with sliced pineapple.

Whisk 1 egg, ¼ cup buttermilk, 3 TBL melted butter and a dash of vanilla in a bowl, then stir in ½ cup flour, 6 TBL granulated sugar, ½ tsp baking powder, 1/8 tsp baking soda, and a pinch of salt.

Divide among the ramekins. Bake at 350˚ for 20 minutes. Let cool, then unmold and top with confectioner’s sugar and maraschino cherry.


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