- 10
Ingredients
- 1 can (20 oz) pineapple rings in juice
- 10 tablespoons corn syrup with brown sugar
- 10 maraschino cherries, stems removed
- 1 box (1 lb) pound cake mix
- 2 eggs
- 2 teaspoons ground cinnamon
- pinch ground allspice
Preparation
Step 1
Heat oven to 350 degrees. Coat 10 indentations of jumbo muffin pans with nonstick cooking spray.
Drain pineapple, reserving juice.
Place 1 tablespoon corn syrup with brown sugar in each pan indentation. Top with a pineapple ring, pressing down slightly to fit. Drop a cherry in each ring center.
Place pound cake mix in large bowl, along with 3/4 cup reserved juice (add water if necessary), eggs, cinnamon and allspice. Beat 30 seconds on low speed to combine. Increase speed to medium-high; beat 2 more minutes. Divide equally among prepared pans, 1/2 cup batter for each.
Bake at 350 degrees for 33-35 minutes or until toothpick inserted in centers comes out clean. Remove and immediately trim off any crowned tops. Invert onto baking sheet and tap gently to loosen cakes. Replace any pineapple that may have stuck to pans. Serve slightly warm.