Sugar-Free Pineapple Upside-Down Individual Cakes

Sugar-Free Pineapple Upside-Down Individual Cakes

For the top
1 can sliced pineapple
1 jar maraschino cherries
4 TBS butter
1/2 cup honey

For the cake batter
1/2 c whole wheat flour
1/2 c white whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 c butter, softened
1/4 c honey
1 eggs
1/2 c buttermilk
3/4 tsp vanilla

Melt the 4 TBS butter in a skillet. Once melted, add the honey and stir until combined. Cook a couple of minutes until the mixture is nice and bubbly. Place pineapple slices in pan. Continue to cook another couple minutes, turn the slices over, and turn off heat.

Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.  Next cream together the 1/4 c butter and the 1/4 c honey until light and fluffy. Add the egg and then stir in the vanilla.  Alternating between flour mixture and buttermilk, add them into creamed mixture, stirring just until combined.

Butter each individual cup in an extra large cupcake pan.  Place one pineapple in each cup.  Place a cherry in the center of the pineapple.  Divide equally and pour the heated honey/butter mixture into each cup.  Spoon the cake batter equally into each cup.

Bake for 25 minutes or until a toothpick comes out clean.  Cool in pan for 5 minutes.  Then run knife around the edges to loosen cakes from the sides and quickly tip over onto a flat dish. 

The original recipe can be found at http://myyearwithout.blogspot.com/2010/01/pineapple-upside-down-cake-heaven.html