Mini Pineapple Upside Down Cakes
Mini Pineapple Upside Down Cakes are soft, fluffy individual cakes topped with juicy pineapple, sweet maraschino cherries, and an irresistible buttery, caramel-like crust!
Servings: 18 mini cakes
Ingredients
- 1 1/4 cup brown sugar
- 1/2 butter melted (1 stick)
- 18 maraschino cherries stems removed
- 1 (20 oz) can pineapple tidbits in juice drained
- 1 (13.25 oz) box yellow cake mix
- 1 cup pineapple juice reserved from the pineapple tidbits
- 1/2 cup vegetable oil
- 3 eggs
Instructions
- Preheat your oven to 350 degrees F and grease two 12-count standard sized muffin tins with non-stick cooking spray.
- In a medium sized bowl, combine the brown sugar and melted butter, then distribute the mixture evenly between 18 of the greased muffin cups, about 1 tablespoon per cup.
- Place 1 maraschino cherry in the middle of each muffin cup, then open your can of pineapple tidbits, reserve the juice, and spoon 1 to 1 ½ tablespoons of the pineapple between all 18 muffin cups. Set aside.
- In a large mixing bowl, combine the cake mix, 1 cup of reserved pineapple juice, vegetable oil, and eggs, mix until smooth, then divide the batter evenly among each muffin cup. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove from the oven and allow to cool in the pan for 5 to 10 minutes. Slide a knife around the outside of each cake (to loosen them from the pan), then place a wire rack on top of the muffin pan.
- Carefully flip the wire rack over with the muffin pan on top. Gently remove the muffin pan to release the cakes. If some of the topping happens to stick to the pan, just spoon it out and gently place it back on top of the cakes.
- Allow to cool, then serve and enjoy! These are delicious served warm with a scoop of vanilla ice cream or freshly whipped cream.