This updated version of upside-down cake combines the flavor of ginger with the sweetness of pineapple.
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1 (8-ounce) can pineapple tidbits, well-drained
1/2 cup firmly packed brown sugar
1 Half Stick (1/4 cup) Land O Lakes® Butter, melted
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup (8 ounces) plain Greek yogurt
1 large Land O Lakes® Egg, beaten
Land O Lakes® Heavy Whipping Cream, whipped, if desired
Maraschino cherries, if desired
Heat oven to 375°F. Grease 12 (1 1/4-inch deep) muffin pan cups. Place muffin pan onto baking sheet to collect any sauce that might drip over during baking. Set aside.
Combine all topping ingredients in bowl. Place 1 tablespoon topping mixture into each prepared muffin cup.
Combine flour, 1/2 cup brown sugar, baking powder, ginger, salt and baking soda in bowl. Add yogurt, 1/4 cup melted butter and egg; mix well.
Spoon batter over topping mixture in muffin cups. Place muffin pan and baking sheet in oven. Bake 20-25 minutes or until tops are golden brown. Cool 3 minutes. Immediately turn onto serving plate.
Serve warm. Top with whipped cream and cherry, if desired.
If using shallow muffin pan, recipe will make 15 mini cakes. Bake 15-20 minutes or until tops are golden brown.
- If using shallow muffin pan, recipe will make 15 mini cakes. Bake 15-20 minutes or until tops are golden brown.
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