Credit: Rimmer’s Red Barn
Ingredients
- 1 Can of Slice Pineapples
- Ā 1 Box of Yellow Cake
- Ā 1 Cup of Pineapple Juice from Can
- Ā 1 Stick of Butter
- Ā 1 Cup Brown Sugar
- Ā Marciano Cherries
Directions
- Preheat Oven at the heat of the Box Cake. Ā Take a 6 Holder Muffin Pan and spray each hole with Nonstick cooking spray. Ā Set Aside. Ā
- In a bowl melt your butter, when the butter is melted add the brown sugar and combine well. Take a large spoon and add to each muffin location. Ā About 2 Tbsp. Ā If there is extra just add until all mixture is used. Ā
- Then open the can of pineapple and add a slice to on top of the brown sugar mixture. Ā Place a cherry in each center of the pineapple. Ā In a mixing bowl open your yellow cake mixture and add the eggs, oil by directions of the box. Ā But for the Water bases use the amount on the box sub the reserved pineapple juice instead of the water. Ā Mix together well. Ā
- Pour cake mixture on each pineapple and leave about ¼ā from top of the muffin pan. Ā Please in the oven and cook by directions of cupcakes or until knife comes out clean. Remove from the stove and then take a knife and run around the edges to make sure each transfer. Ā
- Take a cookie sheet and place on the top of the muffin pan then flip upside down. Ā Let it set for a couple of minutes to wait for release. Ā Then remove the muffin pan. The cakes should set to cool and serve.