Pineapple Upsidedown Cake for Two

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Ingredients

• 4 teaspoons butter, melted, divided

• 4 teaspoons brown sugar

• 2 canned unsweetened pineapple slices

• 2 maraschino cherries

• 1/3 cup all-purpose flour

• 3 tablespoons sugar

• 1/2 teaspoon baking powder

• 1/8 teaspoon salt

• Dash ground nutmeg

• 3 tablespoons milk

• 1/4 teaspoon vanilla extract

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Directions

• Pour 1/2 teaspoon butter into each of two 10-oz. ramekins or bowls, coated with cooking spray. Sprinkle with brown sugar. Top with a pineapple slice. Place a cherry in the center of each pineapple slice; set aside.

• In a small bowl, combine the flour, sugar, baking powder, salt and nutmeg. Beat in the milk, vanilla and remaining butter just until combined. Spoon over pineapple.

• Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.