MINI PINEAPPLE UPSIDE DOWN CAKES
- 1 yellow cake mix of your choice
- 1 can of sliced pineapple rings, drain the juice and save it for later
- 12 Maraschino cherries
- 1 cup of packed brown sugar
- ½ a cup of canola or vegetable oil
- ⅓ cup of melted butter
- 3 large eggs
Preheat oven to 350°F (180°C)
Mix the cake mix with oil, reserved juice and add one egg at a time and mix fully for 4 minutes.
In a separate bowl combine the melted butter and brown sugar, stir until sugar is dissolved.
Add 2 tablespoons of mixture into each muffin cup.
Add pineapple rings and a maraschino cherry in each muffin cup.
Add the cake mix evently into the muffin cups.
Bake for 22 – 28 minutes or until the cake is spongy to the touch.
Note:
I found that the pineapple rings were too big for the muffin pans so I had to cut them to fit.
Perhaps they will fit in a jumbo muffin pan?
Also: not sure what I did wrong, but the pineapple stayed in the muffin pan when I took the cup cake out, but it was easy to just put the pineapple back on top.
Recipe and photo: Drienie Hattingh
