Pineapple Up-Side-Down Muffins

By MarieR

Because these mini upside down pineapple cakes are made in a muffin tin, they’re the perfect portion size for individuals. Plus they’re easy to make.

Ingredients

• 12 pineapple slices
• 12 Maraschino cherries
• 1/4 cup butter
• 2/3 cups sugar
• 2/3 cups sugar
• 2 eggs
• 4 tablespoons pineapple juice
• 2/3 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Preparation

Step 1

First melt ¼ cup of butter and 2/3 cup of sugar. Then line the bottoms of each muffin tin with the butter melt.

Press a pineapple slice on top and put a Maraschino cherry in the middle.

Then in a mixing bowl pour 2/3 cup of sugar, 2 eggs, 4 tbsp. of pineapple juice and beat together. Then add 2/3 cup of flour, 1 tsp of baking powder and ¼ tsp of salt. Mix all the ingredients.

Now pour the batter on top of the pineapple slices and bake 20-25 minutes at 350°F.

When it’s golden brown, pop it out of the oven and let cool for a few minutes. Flip it out of the muffin tin and serve with the pineapple side facing up.

How delicious!