Mini Pineapple Upside Cakes (Print Version)
# Ingredients:
01 -
A half cup of melted butter.
02 -
A 20-ounce tin of pineapple rings (keep the juice!).
03 -
A packed 1 and a half cups of brown sugar.
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Twelve bright maraschino cherries.
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A 15.25-ounce box of vanilla or yellow cake mix.
06 -
Use what the cake mix instructions tell you, but swap water with pineapple juice.
# Instructions:
01 -
Turn your oven to 175°C (350°F) and grease up two large muffin pans with a cooking spray that prevents sticking.
02 -
Pour a half tablespoon of the melted butter into each muffin spot so every one gets its share.
03 -
On top of the melted butter, evenly sprinkle about 2 tablespoons of brown sugar in every muffin spot.
04 -
Place one pineapple ring into each muffin spot, and put a shiny red cherry right in the middle.
05 -
Follow the directions on your cake mix box, using the pineapple juice instead of water for added flavor.
06 -
Use a mixer for better results. Beat till the mix is smooth and there are no dry bits left behind.
07 -
Pour the cake batter into the muffin spots, filling each about three-quarters full for a nice rise.
08 -
Pop the pans (one at a time works best) into the oven and bake for half an hour. They’re ready when a tester comes out clean.
09 -
When you take the cakes out, leave them in the pans to cool down for ten minutes so they hold together well.
10 -
Run a butter knife gently around each cake's edge to make them easier to release. Then put a cooling rack over the pan.
11 -
Hold the rack and pan together and flip it all upside down. Place them over a baking sheet to catch any drips from the syrup.
12 -
Wait five minutes before slowly lifting off the pan to let the cakes release completely.
# Notes:
01 -
Can work fine with smaller muffin pans.
02 -
Perfect dessert for parties.
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You can make these ahead of time.
04 -
Stays fresh overnight too.