There is an old saying that good things come in small packages and perhaps you have seen the truthfulness of that statement at some time in your life. Although it may occur in many different ways, it certainly is true when it comes to recipes that pack a lot of flavor and fun into a small area. This mini pineapple upside down cake recipe is a perfect example.
Imagine what it would be like if you can simply throw some ingredients together, pop them in some miniature muffin pan tins and when you pull them out of the oven, you have the ideal dessert for any occasion. You don’t really need to imagine it, because this recipe offers it to you in the best way possible. Make this one for your family and you will find that they continue to ask for it over and over again. The only suggestion I would have to add to the recipe is to make extra, because you might have a problem having enough left over for yourself.
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Ingredients:
20 oz canned pineapple
1 box Yellow Cake mix
1/2 cup vegetable oil
3 eggs
3/4 cup pineapple juice
1/3 cup melted butter
2/3 cup brown sugar
24 Maraschino Cherries
Directions:
Preheat oven to 350 degrees
Cut pineapple rings into quarters
Spray muffin pan with non-stick cooking spray
Combine cake mix, oil, eggs and pineapple juice in a bow and beat on low until combined
In a separate bowl, combine melted butter and brown sugar and stir until blended
Add 2 teaspoons of butter mixture into each cup
Place pineapple pieces in a circle around the bottom with a cherry in the center.
Fill each cup 2/3 full with batter
Bake for 20-25 minutes or until toothpick inserted into the center comes out clean
Allow to cool in pan for 5 minutes
Run a butter knife around the edge of each cup and flip onto a baking sheet.