Mini Pineapple Upside Down Cakes


2 large cans sliced pineapple in juice not syrup (20 ounces)

1/3 cup (85ml) melted butter

2/3 cup (165 mL) brown sugar Maraschino cherries, halved

1 box golden cake mix

Preparation :

Preheat oven 350°F (175°C). Take the juice from the canned pineapple. Spray the muffin cups (18) with non-stick oil. (Here’s how to make your spray) In a bowl, combine the melted butter and the brown sugar. Adding a tsp of the mixture to bottom of every mold. Make cake mix according to package directions, but use pineapple juice instead of water. Adding slice of pineapple to bottom of every mold. Add half a cherry to each slice of pineapple. Add 1/4 cup cake mix. Bake for 20 to 25 minutes or until the cake is golden brown. Remove from oven. Let stand. To return to. To serve !

Leave a comment