Mini Pineapple Upside Down Cakes

Step 1

Preheat the oven to 350F and spray the jumbo muffin pans with non-stick spray.

Step 2

Melt butter and distribute into muffin pan wells, 1/2 tablespoon in each one. Sprinkle 2 tablespoons of packed brown sugar over the melted butter in each of the muffin pan wells (2 tablespoons in each well).

Step 3

Add one pineapple ring to each muffin section. Place a cherry in the center.

Step 4

In a medium mixing bowl, add the dry cake mix plus the ingredients listed on the back of your cake mix box (replace the water with pineapple juice reserved from the canned pineapple). Use a hand mixer to combine thoroughly.

Step 5

Divide evenly between the 12 muffin cups (2 jumbo muffin pans).

Step 6

Bake for 30 minutes. You can stagger the pans in the oven, we prefer to bake one at a time Remove from oven, place on a wire rack, and allow to set for another 10 minutes.

Step 7

Use a butter knife to loosen the edges the cakes inside the pan. Place a cooling rack on the top of the muffin pan, upside down, and in one motion flip both the rack and pan upside down onto a large baking sheet to catch any drippings.

Step 8

Wait for another 5 minutes. Lift the pan slowly and the cakes will come out. Allow to cool completely before serving.