Individual Upside Down Pineapple Cakes

Happy New Year! I hope that each of you have a wonderful year!

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This New Year’s Dinner is my traditional meal:peas, greens, cornbread, pork with mopping sauce and sweet potatoes all cooked clean of course. But I changed my dessert, wanted something new, something different after all the holiday foods that we have eaten in the past 5 weeks.. So I came up with this as I was making my cherry smoothie this morning and saw I only had 5 cherries left.. The recipe will only need 4, so yes, I ate the fifth one!


4 tsp. melted unsalted butter, (divide 3 tsp and 1 tsp)

4 tsp Turbinado Sugar

4 fresh or unsweetened canned Pineapple slices

4 pitted fresh or frozen cherries

2/3 c. whole wheat pastry flour

3 tbsp Honey

1 tsp baking powder

1/4 tsp sea salt

2 dashes cinnamon

6 tbsp unsweetened soy milk ( can use milk of choice)

1/2 tsp pure vanilla


Lightly spray 4 ramekins

Pour melted butter into ramekins. Sprinkle with the Turbinado, then top with a slice of pineapple. Place a cherry into each middle of pineapples.

In a small bowl , combine pastry flour, baking powder, salt and cinnamon. Stir in milk, vanilla and 1 tsp unsalted butter.

Stir just til all ingredients are moistened. Spoon over the pineapple.

Bake at 350 degrees for about 20-25 minutes or til golden brown and the edges have separated from the dish.

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Invert into a serving dish, serve warm and enjoy!


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