PINEAPPLE UPSIDE DOWN CAKE MINIS
1 can (20 oz) and 1
smaller can Pineapple slices, drained, juice reserved from large can
1 box, Betty Crocker
SuperMoist yellow cake mix
½ cup vegetable oil
3 eggs
½ cup melted “real” butter
(melt with defrost in microwave)
¾ cup packed brown sugar
12 Maraschino cherries
Large muffin tin
Heat oven to 350 degrees
Spray 12 muffin cups with
cooking spray
In large bowl, beat cake
mix, oil, eggs and reserved pineapple juice with electric mixer on low speed
for 30 seconds. Beat on medium speed for
2 minutes.
In small bowl, mix
together melted butter and brown sugar.
Spoon 1 ½ teaspoon of
butter mixture into bottom of muffin cup
Top each with pineapple slice and cherry.
Spoon cake mix batter over
pineapple—fill to ¾’s full
I use a gravy ladle
Cool 10 minutes.
Invert muffin tin onto
cookie sheet.
Serve warm or cool completely and
freeze in air tight plastic container
Extra special good if
warmed in the microwave and add a small scoop of vanilla ice cream to the side
of the cake
I'm going to try that soon. I actually have all the ingredients on hand. Thanks for the inspiration.
ReplyDeleteI would like to make those also, however I haven't seen a muffin tin that big. Maybe I could find at Michaels. Glad you shared! :)
ReplyDeletexoxo
Michael's? Do you have a Publix nearby? Or a Red Lion? I think there may be better than Michael's.
DeleteI bet my grands would love those. I know H would. Love the way you photographed everything for us... um... or John.
ReplyDeleteThese look so good
ReplyDeleteI make the upside down cake
and never thought of this
thank you :)
I like the size--perfect for one serving and they freeze really, so I can have some later, although of this first batch, only two made it to the freezer. I gave some to Pearl & Merle and John and ate the rest!!
ReplyDelete