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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mini Pineapple Upside Down Cakes Recipe

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This recipe for Mini Pineapple Upside Down Cakes is from Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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