Let everyone have their own upside-down cake by making them individually in glass baking cups. These cakes are easy and fun to make. That little sweetness in the bottom of the baking cup is just enough to glaze the top of the dessert when it’s turned over onto a dessert plate.

In place of the traditional pineapple ring, use crushed pineapple for these individual cakes. I garnished the top with a small dollop of cream and a fresh cherry.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.