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Mini Pineapple Upside Down Cakes

Mini Pineapple Upside Down Cakes

This delectable dessert from Cyd Converse is for Mini Pineapple Upside Down Cakes. End your party the way it started, with big smiles beaming.

 

Recipe Ingredients:

  • 2 cans pineapple slices
  • 1/4 cup butter
  • 2/3 cup brown sugar
  • 18 maraschino cherries with stems
  • 1 box yellow cake mix
  • Caramel sauce

 

Instructions:

  1. Drain pineapple and reserve juice.
  2. Liberally spray a jumbo muffin tin with nonstick baking spray and preheat oven to 350º.
  3. Melt butter and mix in the brown sugar until well combined.
  4. Spoon a bit of sugar mixture into the bottom of each muffin tin cup and then press a pineapple down into the sugar mixture.
  5. Prepare cake mix per the package instructions, subbing out the required milk/water for the reserved pineapple juice.
  6. Fill each muffin tin cup 3/4 of the way full with cake batter, then bake for 20 – 25 minutes.
  7. Remove from the oven, allow to cool slightly for 5 minutes, then transfer to a baking rack.
  8. Top each mini cake with a maraschino cherry then drizzle with caramel sauce before serving.
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