Description
These easy mini pineapple upside down cakes are moist, fruity, and perfectly portioned with a buttery caramelized topping and bright cherries.
Ingredients
2/3 cup packed brown sugar
1/3 cup butter, melted
1 can (20 ounces) pineapple tidbits, drained (reserve juice)
12 maraschino cherries, halved
1 package yellow cake mix (regular size)
3 large eggs, room temperature
1/3 cup canola oil
Instructions
1. Preheat oven to 350°F (175°C) and grease 24 muffin cups.
2. Mix brown sugar and melted butter. Spoon into muffin cups.
3. Spoon pineapple tidbits into each cup and add a cherry half, cut side down.
4. Combine cake mix, eggs, oil, and reserved pineapple juice in a bowl.
5. Beat on low 30 seconds, then on medium 2 minutes until smooth.
6. Spoon batter over fruit, filling cups three-quarters full.
7. Bake 18–22 minutes until a toothpick comes out clean.
8. Cool for 2 minutes, then invert onto wire racks while warm.
9. Serve warm or at room temperature.
Notes
Grease muffin cups thoroughly for easy release. Store covered at room temperature for two days or refrigerate up to five. Reheat briefly before serving for best flavor.
- Prep Time: 15
- Cook Time: 22
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 184
- Sugar: 20g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 33mg