Pineapple Upside-Down Minis |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I cut this out of a magazine or ad of some sort. Finally tried them and they are the perfect portion for a sweet dessert. I filled the muffin cups to the top with batter and did not have a problem with spilling; they actually spread out instead of up so they had a flat top to sit on once you flip them. (I used a yellow cake so the amounts for the juice, melted butter and eggs is based on that-use what is required based on the cake mix you use) Ingredients:
2 (20 ounce) cans pineapple slices (reserve juice) |
1/2 cup margarine or 1/2 cup butter, melted |
2/3 cup packed brown sugar |
9 maraschino cherries, cut in half |
1 (18 1/4 ounce) box cake mix (yellow or pineapple) |
1 cup pineapple juice |
1/3 cup melted butter |
3 eggs |
Directions:
1. Preheat oven to 325 degrees.
2. Drain pineapple, reserving juice.
3. Mix melted butter or margarine and brown sugar.
4. Evenly divide sugar mixture (about 1 1/2 tsp each) into 18 muffin cups (not minis) sprayed with cooking spray.
5. Press lightly drained pineapple slices into sugar mixture.
6. Place cherries in center of pineapple, cut side up.
7. Prepare cake mix according to box, replacing water with the reserved pineapple juice.
8. Pour 1/3 cup batter into each muffin cup.
9. Bake for 20-25 minutes or until tester inserted comes out clean.
10. Cool 5 minutes or until cool enough to handle.
11. *Use knife to run around edges to loosen cakes and invert onto cookie sheet. -OR- I just let them sit for five minutes and then flipped the pan upside down on a cookie sheet and they fell right out.*.
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