Pineapple Upside-Down Mini-Cakes
Take one classic American dessert recipe, and add a modern touch by serving it as individually sized cakes.
Ingredient
- 1/4 cup butter, melted
- 3/4 cup packed brown sugar
- 3 cans (8 oz each) pineapple slices in juice, drained, juice reserved
- 12 maraschino cherries without stems, drained
- 1 box Super Moist™ Yellow Cake Mix
- 1 cup reserved pineapple juice
- 1/3 cup vegetable oil
- 3 eggs
Direction
- Heat oven to 350°F. Spray 12 nonstick jumbo muffin cups (3 1/2x1 3/4-inch) with cooking spray. In small bowl, mix melted butter and brown sugar. Spoon and spread about 1 tablespoonful in bottom of each cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
- In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edges of cakes to loosen. Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan; cool 30 minutes. Serve cakes warm. Store loosely covered at room temperature.
