Mini Pineapple Upside-Down Cakes Recipe

By carolync

Ingredients

• 2/3 cup packed brown sugar
• 1/3 cup butter, melted
• 1 can (20 ounces) pineapple tidbits
• 12 maraschino cherries, halved
• 1 package yellow cake mix (regular size)
• 3 eggs
• 1/3 cup canola oil

Details

Servings 24
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half cut side down in the center of each.
In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full.
Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto wire racks to cool. Yield: 2 dozen.