Mini Pineapple Upside-down Cakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table Ingredients:
2/3 cup packed brown sugar |
1/3 cup butter, melted |
2 (20 ounce) cans sliced pineapple |
1 (18.25 ounce) package yellow cake mix |
3 eggs |
1/3 cup vegetable oil |
12 maraschino cherries, halved |
Directions:
1. 1. In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.
2. 2. In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
3. 3. Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.
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