How to make Mini Pineapple Upside-Down Cake

I always envy other people’s tables full of delicious food. So, here I will show you how to make Mini Pineapple Upside-Down Cake.

1.1 Use a suitable baking bowl (the original recipe uses a 10oz baking bowl) or other suitable molds, scoop 1/2 tsp of melted butter into each baking bowl, then sprinkle brown sugar evenly into each baking bowl, and spray oil around the baking bowl (I used baking paper to surround it)

2.2 Peel the pineapple, slice it, and remove the hard core

3. Put the pineapple slices at the bottom of the bowl, and then place cherries or dried cranberries in the middle for later use; use another container (if you only make two according to the original recipe, a small bowl is enough, the amount is small), mix the flour, sugar, baking powder, salt and nutmeg evenly

4. Pour in the milk, vanilla extract and the remaining melted butter, mix until smooth (do not over-stir), then scoop evenly into the prepared baking bowl; preheat the oven to 180 degrees (350F) in advance, bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean

5. Take it out and let it cool down a little until it is not hot to the touch, then turn it upside down on a plate. It is best to eat it while it is hot.

Many housewives are worried about what to eat today, but you don’t have to worry today. Look at the editor’s introduction today, and quickly serve this newly learned mini pineapple upside-down cake on the table!