Mini Pineapple Upside Down Cakes (Lower Fat)

By srumbel

These deliciously moist & sticky mini pineapple upside down cakes are best served warm, just out of the pans. They would also be amazing with a dollop of fresh sweet whipped cream and a cup of French pressed coffee.
from my-sweet-mission.com

Ingredients

• Ingredients for the brown sugar glaze:
• 1/3 cup butter, melted
• 2/3 cup packed brown sugar
• Ingredients for the fruit toppings:
• 1 can 20 ounce pineapple chunks, drained
• 12 Maraschino cherries, drained and cut in halves
• Ingredients for the cake:
• 1 16.5 ounce Duncan Hines Signature Pineapple Supreme cake mix
• 1 - package 3.4 ounce vanilla instant pudding
• 1/2 cup low-fat mayonnaise
• 3 large eggs
• 1 cup water

Preparation

Step 1

Instructions for the brown sugar glaze:
Generously spray or grease two (2) cupcake pans.

Melt the butter in a microwave safe bowl, add the brown sugar and stir well. Place a teaspoon of the buttery brown sugar mixture in the bottom of each cup.

Instructions for the fruit toppings:

Cut the maraschino cherries in halves and drain the pineapple chunks.
Put two (2) pieces of pineapple and a cherry half (rounded side down) in the center of the buttery brown sugar mixture.

Instructions for the cake batter:
Preheat oven to 350 degrees F.

Place the cake mix, vanilla instant pudding, low-fat mayonnaise, eggs and water in a mixing bowl and blend according to the directions on the cake box.
Take a medium sized cookie scooper (approximately 1/4 cup) and pour the batter over the buttery brown sugar and fruit pieces. Smooth the cake batter with the back of a spoon, making sure to cover the fruit.
Bake in a preheated 350 degrees F oven for 17-20 minutes. Use my toothpick tip to check the cakes.
Cool 10 minutes in pans. See TIP below for removing the mini cakes.

24 Servings

Heather's Notes & Tips:

Note: For dark cupcake pans preheat oven to 325 degrees F for dark and bake approximately 20-25 minutes.
Note: There were exactly the right amount of pineapple chunks for each mini cake to have two (2) chunks.
Note: I used my lower calorie cake tip to make these mini cakes healthier and to save on calories & fat!
TIP: After cooling 10 minutes; slide a sharp knife around the edges of each mini cake, make sure the cakes are loose by gently moving them side to side. Then place a cooling rack on top of the cakes, carefully flip it over and lightly tap the bottoms before lifting off the pans.
Note: Best served warm, just out of the pans. You may also enjoy them with a little fresh sweet whipped cream.