Pineapple Upside-Down Mini-Cakes

May 01, 2019

Pineapple Upside-Down

Mini-Cakes


1/4 c Butter, melted 3/4 c Brown Sugar, packed 3 cans (8 oz each) Pineapple Slices in juice, drained reserving juice 12 Maraschino Cherries 1 box Betty Crocker Super Moist Yellow Cake Mix 1 c Pineapple Juice (from reserved cans) 1/2 c Vegetable Oil 3 Eggs	Heat oven to 350 degrees. Place 1 tsp melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tbsp brown sugar to each muffin cup. Place 1 pineapple slice in each cup. Place 1 cherry in center of each pineapple slice. In large bowl, beat cake mix, 1 c pineapple juice, oil and eggs with electric mixer on low until moistened. Beat 2 min on high speed. Divide batter evenly among muffin cups. Bake 30-35 min or until golden brown and cakes spring back when touched lightly in the center. Cool cakes in cups 5-10 min. Place cookie sheet upside down over each muffin pan and turn both over. Remove pan and serve warm.