Friday, April 3, 2015

Mini Pineapple Upside Down Cakes

· 2/3 cup packed brown sugar
· 1/3 cup butter, melted
· 1 (20 ounce) can pineapple tidbits
· 1 box yellow cake mix
· 3 eggs
· 1/3 cup vegetable oil
· 12 maraschino cherries, halved

1. Preheat oven to 350 degrees.
2. In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice, and spoon into the prepared cups.
3. In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low using an electric mixer for about 30 seconds. Beat on medium speed for 2 more minutes. Spoon batter over pineapple, filling each cup about ¾ full.
4. Bake for 18 to 22 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto wire racks to cool. Top with maraschino cherry half.

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