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Pineapple Upside-Down Mini-Cakes
Pineapple Upside-Down Mini-Cakes
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Prep Time:
20 minutes
Total Time:
1 hour 25 minutes
Elevate a classic American dessert by serving it as mini cakes for a modern twist.
Ingredients:
  • 1/4 cup butter, melted
  • 3/4 cup packed brown sugar
  • 3 cans (8 oz each) pineapple slices in juice, drained, juice reserved
  • 12 maraschino cherries without stems, drained
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup reserved pineapple juice
  • 1/3 cup vegetable oil
  • 3 eggs
Instructions:
  • Preheat oven to 350°F. Grease 12 jumbo muffin cups with cooking spray. Combine melted butter and brown sugar in a small bowl. Spread about 1 tablespoon of the mixture in the bottom of each cup. Top each with a pineapple slice and a cherry in the center.
  • In a large bowl, mix together cake mix, 1 cup of pineapple juice, oil, and eggs using an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Divide the batter evenly among the muffin cups.
  • Bake for 24 to 28 minutes until beautifully golden and test with a toothpick for a clean center. Let cool for 5 minutes, then gently loosen edges with a knife. Invert a cookie sheet over each muffin pan, flip it, and remove the pan. Cool for 30 minutes before enjoying warm. Store covered loosely at room temperature.

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