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Mini Pineapple Upside Down Cakes Recipe

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This recipe for Mini Pineapple Upside Down Cakes, by , is from Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Ann

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup packed brown sugar
1/3 cup butter, melted
1 can (20 ounces) pineapple tidbits
12 maraschino cherries, halved
1 package yellow cake mix (regular size)
3 eggs
1/3 cup canola oil

Directions:
Directions:
In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half cut side down in the center of each.
In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full.
Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto wire racks to cool.

Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
These are gorgeous and a great dessert to take to a party.

 

 

 

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