Pineapple Upside Down Mini Cakes

Topping
1/4 cup Unsalted Butter
1/4 cup Splenda Brown Sugar blend
1 20 oz can Pineapple Chunks (diced into small 1/4" pieces)

Cake
1 ½ cups All-Purpose Flour
1 ½ tsp Double-Acting Baking Powder
½ tsp Salt
½ cup unsweetened applesauce
2/3 cup Splenda for Baking
2 ea Eggs
1 tsp Vanilla Extract
3/4 cup lowfat Buttermilk

Topping:
In a small pan over medium heat whisk the butter and the Splenda brown sugar until melted.
Spread the mixture evenly in a well greased muffin pan.
Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture.

Cake:
Preheat the oven to 350°F.
Into a bowl sift together the flour, the baking powder, the salt.
In another bowl with an electric mixer cream the applesauce with the Splenda until the mixture is light and fluffy, add the eggs, 1 at a time, beating after each addition, add in the vanilla extract.
Add the flour mixture alternately in batches with the buttermilk.
Scoop the batter into the muffin pan, spreading it evenly.
Bake cakes in the middle of the oven for 20 minutes, or until a tester comes out clean.
Let the cakes cool slightly in the pan. Run a thin knife around the edge of each cake and invert the cakes onto a sheet tray.
Serve the cake warm with vanilla ice cream.

Serving Size: 9 mini cakes

Number of Servings: 9

Recipe submitted by SparkPeople user MELIANICHOLS.