Mini Pineapple Upside-Down Cakes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table. A boxed cake mix makes them easy to bake anytime. 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 |
Directions:
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.
2. 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.
3. 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.
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