Ingredients for - Mini Pineapple Upside-Down Cakes
How to cook deliciously - Mini Pineapple Upside-Down Cakes
1. Stage
Preheat your oven to 350°F and grease 24 cups in a muffin pan (you may need two).
2. Stage
In a small bowl, combine the brown sugar and butter until they are blended and no lumps remain.
3. Stage
Spoon the brown sugar and butter mixture into the greased muffin cups. Next, drain the can of pineapple, reserving the pineapple juice for later, and spoon pineapple chunks into each cup. Slice the cherries in half and place a half cherry cut side down in the center of each cup. Then, in a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on a low speed (ideally with a hand mixer but by hand will also do) for 30 seconds, then two minutes at medium speed. Spoon the batter over each cup until it’s three-fourths full. Editor’s Tip: While the easiest method is to dump a can of pineapple tidbits into this recipe, don’t be shy about using real, fresh pineapple. Just heat those fresh chunks in the saucepan for a bit to reduce the tartness.
4. Stage
Bake the cakes at 350° for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire racks before serving.
