Mini Pineapple Upside Cake

Sometimes it is a challenge for me to come up with something for just one or a couple of people. I hate to serve the same dessert two days in the row to the same guests and I surely don’t need it sitting around here to tempt me everyday. I have been working on this recipe for awhile. I am been tweaking it as to get it just the right sweetness. I feel like I have perfected it. So I bring this lovely dessert that serves 4 to you, however it works great if you want to scale it down for just one as well.  I hope you enjoy it as much as I do. Mini Pineapple Upside Cake – Serves 4PINEAPPLE UPSIDE DOWN Coconut oil or butter, brown sugar, 1 small can of ring pineapple(save juice), half of the pineapple juice from the canned pineapple, 1 egg, 3 Tb melted butter, vanilla, 1/2 C flour, 6 TB sugar, 1/2 tsp baking powder, 1/8 tsp of baking soda, salt, powdered sugar and marsh cherry. Preheat oven to 350 degrees. Brush 4 small ramekins or custard cups with coconut oil or butter. Sprinkle brown sugar in bottom of each cup and line with 1 pineapple ring in each cup. Whisk egg, pineapple juice, butter and vanilla together. Stir in  flour, sugar, baking powder, baking soda and salt together. Divide batter among the 4 cups. Bake for 20 minutes. Let cool slightly and flip over on a plate dusted with powdered sugar. Top with a cherry and serve.