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Mini Pineapple Upside Down Cakes

Pineapple upside down cakes are such a versatile treat. They might bring back memories of childhood or perhaps you’re new to this recipe. Either way, this dessert is simple to prepare and the finished mini cakes look adorable.
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Prep Time 25 minutes
Cook Time 30 minutes
Course: Desserts
Cuisine: American
Ingredients Method

Ingredients
  

  • 20 oz. Canned pineapple rings reserve ⅓ of the juice
  • ½ C. Butter
  • 6 Maraschino cherries
  • ⅓ C. Dark brown sugar
  • 15.25 oz. Box yellow cake mix + the ingredients listed on the box to make the cake

Method
 

  1. Heat the oven to 350 degrees.
  2. Add the butter to a saucepan over medium heat on the stove.
  3. Mix the brown sugar into the melted butter until completely dissolved.
  4. Place a spoonful of this mixture into 6 sections of a well greased muffin tin.
  5. Put a pineapple ring into each section of the muffin tin, and add a cherry to the middle of each pineapple ring.
  6. Blend together the ingredients for the cake mix in a mixing bowl. Substitute the water needed for the pineapple juice reserved from the can.
  7. Spread the mixture into the filled muffin tins and bake for 30 minutes.
  8. Cool for 10-15 minutes, and then lift the mini cakes out of the muffin tin.
  9. Allow to cool before serving.