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Mini Upside Down Pineapple Cakes
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1 can (20 oz) | crushed pineapple |
1/3 cup | margarine, melted |
butter, alternative | |
2/3 cup | packed brown sugar |
12 to 13 maraschino cherries, cut in half | |
1 package | yellow or pineapple flavor cake |
Drain pineapple; reserve juice. Stir together melted butter and brown sugar. Evenly divide sugar mixture into muffin cakes sprayed with non stick cooking spray. Evenly divide drained pineapple over sugar mixture. Place cherries in center, sliced side up. Prepare cake mix according to package directions, replacing water with reserve juice and water. Evenly pour batter (about 1/4 cup) into muffin pan. Bake at 350 F 20 to 25 minutes or until toothpick comes out clean. Cool 5 minutes. Loosen edges and invert onto cookie sheet.
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