Mini Upside Down Pineapple Cakes

By á-47

Ingredients

• cooking spray
• 2 20-oz. cans pineapple chunks
• 1/3 cup butter, melted
• 2/3 cup packed brown sugar
• 12-13 maraschino cherries, cut in half
• 1 18 1/4-oz. package yellow or pineapple flavored cake mix

Preparation

Step 1

Preheat oven to 350 degrees. Coat 24-26 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 half in the center, sliced side up.

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

Bake for 20-25 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.