These beautiful mini cakes are not only tasty, but they are so easy to throw together. Perfect for when you have a busy day but need an easy and fast dessert on the table. If you have not made an upside-down cake before, you should start with this. It’s as easy as devouring them!
Ingredients:
1 box yellow cake mix
2 cans pineapple slices 20 OUNCE CANS
maraschino cherries CUT IN HALF
2/3 c. brown sugar
1/3 c. butter MELTED
How to make Mini Pineapple Upside Down Cakes
Prepare the oven. Preheat it to 350 degrees F.
Using non-stick cooking spray, grease the muffin tins. Also, open the cans of pineapple and make sure to keep the juice.
Combine the melted butter with brown sugar until well blended. To the bottom of each muffin cup, add a spoonful of the mixture, evenly distributing it.
Following the package directions ready the cake mix except using the juice from the canned pineapple instead of water.
Also see Baileys Chocolate Mud Cake
Place a slice of pineapple that has been well-drained in the bottom of each muffin cup. Next, place a cherry, cut side up, in the center of each pineapple. Finally, fill each muffin cup between 1/4 and 1/3 full of cupcake batter.
Place in the preheated oven and bake for about 20 to 25 minutes until the tops are golden and a toothpick inserted in the centre of the cake comes out clean.
After baking, take the cakes out of the oven and let them cool for at least five minutes. To prepare to turn the little cakes over, you can loosen the borders by setting a cookie sheet on top of the muffin tray.
Have fun!