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CAKE - pineapple upside down mini
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| Ingredients 1/4 | |
| cup | butter, melted |
| 3/4 | |
| cup | packed brown sugar |
| 3 cans (8 oz each) pineapple slices in juice, drained reserving juice 12 maraschino cherries 1 box Betty Crocker™ SuperMoist™ yellow cake mix 1 | |
| cup | pineapple juice, (from cans of pineapple) |
| 1/2 | |
| cup | vegetable oil |
| 3 | |
| eggs | |
Directions
1Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
2In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
3Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
4Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.
Expert Tips
These pineapple upside-down mini cakes can also be made with Betty Crocker® SuperMoist® butter recipe or white cake mix. These mini cakes can even be made with fresh pineapple. Just core and slice a fresh pineapple, and use in place of the canned pineapple slices.
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