Pineapple Upside-Down Mini-Cakes

By ldelmas

Ingredients

• Ingredients
• 1/4 1/4
• cup butter, melted
• 3/4 3/4
• cup packed brown sugar
• 3 3
• cans (8 oz each) pineapple slices in juice, drained reserving juice
• 12 12
• maraschino cherries
• 1 1
• box Betty Crocker™ SuperMoist™ yellow cake mix
• 1 1
• cup pineapple juice (from cans of pineapple)
• 1/2 1/2
• cup vegetable oil
• 3 3
• eggs

Preparation

Step 1

1

Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.

2

In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.

3

Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.

4

Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.