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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pineapple Upside Down Cake Minis Recipe

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This recipe for Pineapple Upside Down Cake Minis, by , is from Women of the Moose Chapter 1471 , 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!

Contributor:  
Contributor:  
Maggie Miner

Category:
Category:

Ingredients:  
Ingredients:  
2 Cans (20 oz. each) Pineapple Slices.
1/3 Cup Butter or Margarine, melted.
2/3 Cup Packed Brown Sugar.
9 Maraschino Cherries, cut in half.
1 Package (2-lyer) Yellow Cake Mix.
Large Muffin Pan

Directions:
Directions:
1. Drain Pineapple; reserve juice. Reserve 2 Pineapple Slices for another use.
2. Stir together Melted Butter and Brown Sugar. Evenly divide sugar mixture into 18 (2/3 cup*) muffin cups sprayed with cooking spray.
Lightly press well-drained Pineapple Slices into sugar mixture. Place Cherries in center of Pineapple, sliced side up.
3. Prepare Cake Mix according to package directions, replacing amount of water called for with reserved juice. Pour approximately 1/3 Cup batter into each muffin cup.
4. Bake at 350 for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
5. Cool 5 minutes. Loosen edges and invert onto cookie sheet or platter.

*NOTE: If muffin cup is smaller than 2/3 cup, it will not be large enough tp hold pineapple slice and batter.

Number Of Servings:
Number Of Servings:
18

 

 

 

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