Pineapple Upside-Down Muffin Cakes

“A friend submitted this recipe to a cookbook our school district was compiling. The first time I made them, the whole family declared the recipe a winner. Delicious and healthy to boot, they remain favourites to this day.” —Joan Hallford, North Richland Hills, Texas

Pineapple Upside-Down Muffin CakesPhoto: Taste of Home
Servings Prep Time Cook Time
12 25minutes 15minutes
Servings Prep Time
12 25minutes
Cook Time
  1. Preheat oven to 350°. Coat 12 muffin cups with cooking spray. Mix brown sugar and melted butter; divide among prepared cups. Quarter each pineapple slice; place one piece in each cup.
  2. For cakes, cream butter and sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt and milk, beating well after each addition.
  3. Fill prepared cups two-thirds full. Bake until a toothpick inserted in centre comes out clean, 12-15 minutes. Cool in pan two minutes; invert onto a serving plate. Serve warm or at room temperature.
Recipe Notes

Nutrition Facts

1 muffin cake: 177 calories, 8g fat (5g saturated fat), 34mg cholesterol, 178mg sodium, 25g carbohydrate (17g sugars, 0 fibre), 3g protein.

Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.