MINI UPSIDE DOWN PINEAPPLE CAKES (Chad & Misha)
I saw this recipe in the coupon section of a Sunday Oregonian, and put it aside as I read the rest of the paper. This recipe is easy and oh so yummy. They don’t last long!
Yield
4 servingsPrep
8 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
pineapple, canned, crushed
Dole, 1 can |
|
| ⅓ | cup |
butter
or margarine, melted |
|
| ⅔ | cup |
brown sugar
packed |
*
|
| 12 | cup |
maraschino cherries
cut into half |
*
|
| 18 ¼ | ounces |
cake mix, yellow
or pineapple-flavored, 1 package |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
pineapple, canned, crushed
Dole, 1 can |
|
| 79 | ml |
butter
or margarine, melted |
|
| 158 | ml |
brown sugar
packed |
*
|
| 2.8 | l |
maraschino cherries
cut into half |
*
|
| 527.4 | ml/g |
cake mix, yellow
or pineapple-flavored, 1 package |
|
Directions
Drain pineapple; reserve juice.
Stir together melted butter and brown sugar.
Evenly divide sugar mixture into muffin cups sprayed with nonstick cooking spray.
Evenly divide drained pineapple over sugar mixture. Place cherries in center, sliced side up.
Prepare cake mix according to package directions, replacing amount of water called for with reserved juice and water.
Evenly pour batter (about ¼ cup) into muffin cups.
Bake at 350º F 20 to 25 minutes, or until toothpick inserted in center comes out clean.
Cool 5 minutes. Loosen edges and invert onto cookie sheets.
