PINEAPPLE UPSIDE-DOWN MINI-CAKES

Pineapple Upside-Down Mini-Cakes image

Take one classic American dessert recipe, and add a modern touch by serving it as individually sized cakes. These mini desserts can be made with fresh or canned pineapple.

Provided by By Angie McGowan

Categories Dessert

Time 1h

Yield 12

Number Of Ingredients 8

Ingredients

1/4 cup butter, melted
3/4 cup packed brown sugar
3 cans (8 oz each) pineapple slices in juice, drained reserving juice
12 maraschino cherries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup pineapple juice (from cans of pineapple)
1/2 cup vegetable oil
3 eggs

Steps:

Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.

Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 38 g, TransFat 0 g