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Individual Pineapple Upside Down Cakes Recipe

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

Contributor:  
Contributor:  
Betty Willett

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (20 oz.) pineapple slices
1/3 c. butter or margarine, melted
2/3 c. packed brown sugar
9 maraschino cherries cut in halves
1 pkg. (2-layer) yellow or pineapple-flavored cake mix
cool whip

Directions:
Directions:
Drain pineapple slices and reserve the juice. Stir together melted butter and brown sugar. Evenly divide sugar mixture (I use 1 tablespoon) into 18 large muffin cups that have been sprayed with cooking spray. Lightly press the well-drained pineapple slices into sugar mixture. Place a cherry half in the center of the pineapple, sliced side up.

Next, prepare the cake mix according to the package directions, replacing the amount of water called for with the reserved pineapple juice. Pour 1/4 c. of batter into each muffin cup over the pineapple and cherry. Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Allow to cool for 5 minutes. Loosen edges with a knife and invert onto a cooling rack. Serve with cool whip.

 

 

 

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