Pineapple Upside-Down Mini-Cakes

Name: Pineapple Upside-Down Mini-Cakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 177 milliliters packed brown sugar; 59 milliliters butter, melted; 3 eggs; 12 maraschino cherries; 680 grams cans each) pineapple slices in juice, drained reserving juice; 237 milliliters pineapple juice (from cans of pineapple); 118 milliliters vegetable oil; 1 box Betty Crocker® SuperMoist® yellow cake mix

Pineapple Upside-Down Mini-Cakes might be just the side dish you are searching for. One serving contains 392 calories, 3g of protein, and 15g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have brown sugar, pineapple juice, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Heat oven to 350°F.

Equipment you will use

Oven

Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups.

Ingredients you will need

Butter

Equipment you will use

Muffin Liners

Add 1 tablespoon brown sugar to each muffin cup.

Ingredients you will need

Brown Sugar

Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.

Ingredients you will need

Pineapple

Cherries

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.

Ingredients you will need

Pineapple Juice