PINEAPPLE UPSIDE-DOWN MINI CAKES
Source of Recipe
Granddaughter Kelly
Recipe Introduction
She got this from a Betty Crocker web site.
List of Ingredients
1/4 cup butter, melted
3/4 cup packed brown sugar
3 cans (8oz each) pineapple slices in juice; reserve juice
Maraschino cherries
1 box Super Moist yellow cake mix
1 cup pineapple juice (from cans of pineapple)
1/2 cup vegetable oil
3 eggs
Heat oven to 350. Place 1 teasooon melted butter in each of 12 ungreased jumbo or large muffin cups *. Place 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
In a large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes longer on high speed. Pour batter over the pineapple slices in the muffin cups.
Bake 30 to 35 minutes or until golden brown and cakes spring back when lightly touched in center. Cool cakes in cups 5 to 10 minutes.
Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. I put foil on the cookie sheets to make them easier to clean up. Remove pan. Serve cakes warm.
*Hints. I don't have the large muffin cups so made 24 of the regular size. Even though it says do not grease the cups I will the next time as the sides stuck to the pan. I put about 1/2 a slice of pineapple in each cup and a half cherry, cut side up. Before turning the baked muffins over onto the cookie sheet I cut off the rounded tops (good to snack on)
Can be made with fresh pineapple and a white cake mix if that is what you have on hand. Recipe
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