Mini Upside Down Pineapple Cakes

By cindyodom70

Ingredients

• 1 can (20 oz.) DOLE® Crushed Pineapple
• 1/3 cup butter or margarine, melted
• 2/3 cup packed brown sugar
• 12 to 13 maraschino cherries, cut into half
• 1 package (18.25 oz) yellow or pineapple-flavored cake mix

Preparation

Step 1

1. Drain pineapple; reserve juice.
2. Stir together melted butter and brown sugar.
3. Evenly divide sugar mixture into muffin cups sprayed with nonstick cooking spray.
4. Evenly divide drained pineapple over sugar mixture.
5. Place cherries in center, sliced side up.
6. Prepare cake mix according to package directions, replacing amount of water called for with reserved juice and water.
7. Evenly pour batter (about 1/4 cup) into muffin cups.
8. Bake at 350ºF for 20 to 25 minutes or until toothpick inserted in center comes out clean.
9. Cool 5 minutes. Loosen edges and invert onto cookie sheets.