Upside Down Pineapple Cakes
Flavorful and delicious without all the work by using a yellow cake mix!
Ingredients
- 1/2 c Butter – melted
- 1 1/2 c Brown Sugar (packed)
- * 2 20 ounce cans of Pineapple Rings AND 1 c reserved juice
- 12 Maraschino Cherries
- 1 box Yellow Cake Mix
- 1/2 c Canola or Vegetable Oil
- 3 eggs
- Whipped Topping for Serving
Preheat oven to 350 and spray 12 large muffin tins
To Assemble –
- Melt butter and divide evenly into the muffin cups
- Add two tablespoons of the brown sugar in each – spread out so bottom of cup is covered
- Place pineapple ring in each one
- Place cherry in each one
Batter
- Mix on medium speed the cake mix, oil, eggs and 1 c of the reserved pineapple juice
Pour evenly into muffin cups
Bake for 30 minutes – cool in pans for 10 minutes
Run a knife along the outside of each muffin. Place cookie sheet over top of each and flip. Let sit for 5 minutes. Pick up the edge of the tin muffins will come out and remain on the cookie sheet.
* NOTE - 1 can of pineapple rings has 10 rings in it and there is enough batter for 12 cakes. You can also use tidbits or crushed pineapple in place and only need one can divided between the 12 cups.
Cool completely – Enjoy…..
