Mini Pineapple Upside Down Cakes
| Servings |
Mini Cakes
|
Ingredients
- 2 Cans Pineapple Round Slices
- 1/2 Cup Melted Butter
- 1 Cup Brown Sugar
- Maraschino Cherries
- 1 Box Yellow Cake Mix
Ingredients
|
|
Instructions
- Preheat oven to 350F. Spray jumbo muffin tin with cooking spray. I only have one 6 count Jumbo pan, so if you have more than one -- you'll need up to 18 cups. If you only have one like me, you can also use a 9x9 pan for the extra batter.
- Mix melted butter and brown sugar and spoon a bit into the bottom of each muffin cup (and smatter around the 9x9 if you are using one).
- Picking up one pineapple slice at a time, place the pineapple into the muffin cup on the brown sugar/butter mixture (reserve the pineapple juice in the cans for the next step!). Then place a cherry right in the middle of the pineapple circle hole (isn't this cute?!?)
- Prepare the cake mix according to the back of the box -- but instead of water use the pineapple juice from the slices cans. Use a 1/3 cup measuring cup or cookie scoop to put batter into the cups on top of the pineapple and cherry.
- Bake in the oven for 20 - 25 minutes or until a knife comes out clean. Let them sit in the pan for a few minutes before attempting to remove. Use a knife to loosen the sides of the cakes and place a clean cookie sheet on the bottom of the cakes and flip over, tipping the cakes out onto the cookie sheet.
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About The Author
Ashley Craft
| Servings |
Mini Cakes
|
Ingredients
- 2 Cans Pineapple Round Slices
- 1/2 Cup Melted Butter
- 1 Cup Brown Sugar
- Maraschino Cherries
- 1 Box Yellow Cake Mix
Ingredients
|
|
Instructions
- Preheat oven to 350F. Spray jumbo muffin tin with cooking spray. I only have one 6 count Jumbo pan, so if you have more than one -- you'll need up to 18 cups. If you only have one like me, you can also use a 9x9 pan for the extra batter.
- Mix melted butter and brown sugar and spoon a bit into the bottom of each muffin cup (and smatter around the 9x9 if you are using one).
- Picking up one pineapple slice at a time, place the pineapple into the muffin cup on the brown sugar/butter mixture (reserve the pineapple juice in the cans for the next step!). Then place a cherry right in the middle of the pineapple circle hole (isn't this cute?!?)
- Prepare the cake mix according to the back of the box -- but instead of water use the pineapple juice from the slices cans. Use a 1/3 cup measuring cup or cookie scoop to put batter into the cups on top of the pineapple and cherry.
- Bake in the oven for 20 - 25 minutes or until a knife comes out clean. Let them sit in the pan for a few minutes before attempting to remove. Use a knife to loosen the sides of the cakes and place a clean cookie sheet on the bottom of the cakes and flip over, tipping the cakes out onto the cookie sheet.
Share this Recipe
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