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Mini Pineapple Upside Down Cakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12

These Mini Pineapple Upside Down Cakes are simple, sweet, and sure to put a smile on everyone’s face! This recipe is just like the classic dessert, but in mini form making it perfect for parties and celebrations all year round.

Ingredients

2 20 oz. Cans of Sliced Pineapple

5 Tbsp. Butter, melted

⅔ cup Brown Sugar

16 ½ oz. box Yellow Deluxe Cake Mix

3 large Eggs

⅓ cup Vegetable Oil

1 can Whipped Cream, for serving

1 jar Maraschino Cherries, for serving

Directions

Step 1

Preheat oven to 350°F and generously coat a jumbo muffin tin with nonstick cooking spray.

Step 2

Drain pineapple slices on paper towels and reserve any juices. If necessary, add enough water to juices to measure 3/4 cup of liquid. Set aside.

Step 3

In a small bowl, whisk together butter and brown sugar until combined. Divide mixture evenly between muffin cups and top each with a pineapple slice.

Step 4

In a large bowl, combine cake mix, eggs, vegetable oil and the reserved pineapple juice. Mix to combine and divide evenly between muffin cups. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

Step 5

Let cool in pan for 5 minutes. Run a sharp knife around the edges of each muffin cup and invert muffin tin onto a wire cooling rack. Let cakes cool at least 10 minutes.

Step 6

Top with whipped cream and a cherry. Serve immediately.

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