Ingredients for Pineapple Upside Down Minis
- Pineapple Slices
- Margarine
- ¾ cup packed brown sugar
- Maraschino Cherries
- 1 box (15.25 ounce) yellow cake mix
- Pineapple Juice
- Butter
- Eggs
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How to Make Pineapple Upside Down Minis
- Preheat oven to 325°F (160°C).
- Drain one 20 ounce can of pineapple slices, reserving ¾ cup of the juice.
- In a medium bowl, combine ½ cup (1 stick) melted butter or margarine and ¾ cup packed brown sugar. Mix well.
- Evenly divide the brown sugar mixture among 18 muffin cups sprayed with cooking spray.
- Press one pineapple slice into the sugar mixture in each muffin cup.
- Place one maraschino cherry, cut-side up, in the center of each pineapple slice.
- Prepare your favorite yellow cake mix according to package directions, substituting the reserved ¾ cup pineapple juice for the water.
- Pour approximately ⅓ cup of cake batter into each muffin cup.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the muffin tin for 5 minutes.
- Invert the muffin tin onto a wire rack or cookie sheet to release the cakes. The cakes should release easily.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
127g
Fat
18g
Carbs
13g
