Mini Pineapple Ginger Upside-Down Cakes

Ingredients

• 1/2 cup firmly packed brown sugar
• 1 (8-ounce) can pineapple tidbits
• well-drained
• 1/4 cup Land O Lakes Butter
• melted
• 1 1/3 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 (8-ounce) container plain yogurt
• 1/4 cup Land O Lakes Butter
• melted
• 1 Land O Lakes Egg
• beaten
• Land O Lakes Heavy Whipping Cream
• whipped
• if desired
• Maraschino cherries
• if desired

Instructions

1. Heat oven to 375F.
2. Combine all topping ingredients in bowl.
3. Place 1 tablespoon topping mixture into each greased 1 1/4-inch deep muffin cup.
4. Combine flour, brown sugar, baking powder, ginger, salt and baking soda in bowl.
5. Add 1/4 cup butter, yogurt and egg; mix well.
6. Spoon batter over topping mixture in muffin cups.
7. Bake 20-25 minutes or until tops are golden brown.
8. Cool 3 minutes.
9. Immediately turn onto serving plate.
10. Serve warm.
11. Top with whipped cream and cherry, if desired.