Mini Pineapple Upside Down Cake

By samara72

Ingredients

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

Details

Adapted from facebook.com

Preparation

Step 1

Step 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.

Step 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.

Step 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.

Step 4 Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.