Pineapple Upside Down Mini Cakes

  • Servings: 4-6
  • Difficulty: easy
  • Print
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

  1. 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 
  2. 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 
  3. 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 
  4. Pour cake mixture on each pineapple and leave about Ā¼ā€ 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 
  5. 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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: