Individual pineapple upside down cakes

These were fantastic! Such a moist, sweet, fruity, buttery carmelized treat. I loved each bite.

 And not too bad for calories either, escpecially for a dessert. Brent asked if we could have them every night, and he doesn't even care much for pineapple! Well, he doesn't need to worry because I will be making these again. And soon.

I like that the recipe makes just 2, so I'm not tempted to eat another piece. AND they are so colorful with the bright red cherry on top of the pretty yellow pineapple!

Pineapple Upside Down Cake for Two
(healthy cooking)

4 tsp. butter, melted, divided
4 tsp. brown sugar
2 canned unsweetended pineapple slices
2 maraschino cherries
1/3 c. flour
3 Tbsp. sugar
1/2 tsp. baking powder
1/8 tsp salt
dash ground nutmeg
3 Tbsp. fat free milk
1/4 tsp. vanilla extract

Pour 1/2 tsp. butter into each of two 10-oz. ramikins coated with cooking spray. Top with a pineapple slice. Place a cherry in the center of each pineapple slice, set aside. 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. Cool for 5 minutes, run a knife around the edges and invert onto desert plates. Serve warm. (290 cal 8 fat 1 fiber)