Mini Upside-Down Pineapple Cakes Recipe

24

Ingredients

Nonstick vegetable cooking spray
2 (20 oz) cans Dole pineappple chunks
1/3 cup butter or margarine, melted
2/3 cup packed light brown sugar
12 to 13 maraschino cherries, cut in half
1 (18 1/4 oz) package yellow or pineapple-flavored cake mix

Preparation

Step 1

Preheat oven to 350 F. Coat 24 to 26 muffin cups with cooking spray.

Drain pineapple; reserve the juice.

Stir together melted butter and brown sugar. Evenly divide the mixture among the muffin cups. In each cup, arrange 3 drained pineapple chunks over the sugar mixture and place a cherry in the center, sliced side up.

Prepare cake mix according to package directions, replacing the water with an equal amount of reserved pineapple juice. Pour the batter evenly into the muffin cups, about 1/4 cup in each.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for 5 minutes. Loosen the edges and invert onto cookie sheets.