Mini Pineapple Upside-down Cakes
From fondue 17 years ago
- 20 minutes to make
- Serves 24
These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table
Ingredients
- 2/3 cup packed brown sugar shopping list
- 1/3 cup butter, melted shopping list
- 2 (20 ounce) cans sliced pineapple shopping list
- 1 (18.25 ounce) package yellow cake mix shopping list
- 3 eggs shopping list
- 1/3 cup vegetable oil shopping list
- 12 maraschino cherries, halved shopping list
How to make it
- 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. 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. Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.
People Who Like This Dish 4
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