Mini-Pineapple Upside-Down Cakes

By RossanaV

Ingredients

• 2/3 cup brown sugar, packed
• 1/3 cup butter, melted
• 2 (20-ounce) cans sliced pineapple
• 1 (18.25-ounce) package yellow cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 12 maraschino cherries, halved

Preparation

Step 1

Preheat oven to 350 F. In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Place one pineapple ring in each cup, trimming as necessary.

In a large mixing bowl, combine the cake mix, eggs, oil and 1 1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake for 20 to 25 minutes or until a toothpick comes out clean. Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring. Yield: 24 mini cakes.