Pineapple Upside-Down Mini-Cakes

Name: Pineapple Upside-Down Mini-Cakes
Prep time: 15 min
Total time: 1 min
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™ Super Moist™ yellow cake mix; 1 cup pineapple juice (from cans of pineapple); 1/2 cup vegetable oil; 3 eggs

4.5

(28)

www.bettycrocker.com

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Prep Time: 15 minutes

Total: 1 hours

Servings: 12

Cost: $3.01 /serving

Author : Angie McGowan

Ingredients

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1/4 cup butter, melted3/4 cup packed brown sugar3 cans (8 oz each) pineapple slices in juice, drained reserving juice12 maraschino cherries1 box Betty Crocker™ Super Moist™ yellow cake mix1 cup pineapple juice (from cans of pineapple)1/2 cup vegetable oil3 eggs

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Instructions

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Step 1

Heat 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.

Step 2

In 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.

Step 3

Bake 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.

Step 4

Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.