Recipes

Pineapple Upside Down Cakes

Ingredients:

  • 1/2 cup butter
  • 1/3 cup dark brown sugar
  • 20 oz pineapple rings canned, with 1/3 of the juice reserved
  • 6 maraschino cherries
  • 15.25 oz yellow cake mix or white, plus ingredients on back of box substituting water with the reserved pineapple juice

Directions:

  • Preheat the oven to 350F and spray the jumbo muffin pan with non-stick spray.
  • In a small pot on the stovetop, melt 1/2 cup of butter. Once melted, add the brown sugar stirring constantly for about 3 minutes. Add 2 Tablespoons of this brown sugar mixture to each of the cavities in the jumbo muffin pan.
  • Add one pineapple ring to each muffin section. Place a cherry in the center.
  • In a medium mixing bowl, add the dry cake mix plus the ingredients listed on the back of your cake mix box (MINUS the water) and 1/3 cup of juice reserved from the canned pineapple rings. Use a hand mixer to combine thoroughly.
  • Divide evenly between the muffin cups.
  • Bake for 30 minutes. Remove from oven and allow to set for another 10 minutes.
  • Use a butter knife to loosen the cakes inside the pan. Place a cooling rack on the top of the muffin pan, upside down, and in one motion flip both the rack and pan upside down onto a large baking sheet to catch any drippings.
  • Wait for another 5 minutes. Lift the pan slowly and the cakes will come out.
Via
amandascookin

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