Mini Pineapple Upside-Down Cakes

Name: Mini Pineapple Upside-Down Cakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 dozen
Ingredients: 2/3 cup packed brown sugar; 1/3 cup butter, melted; 1 can (20 ounces) pineapple tidbits; 12 maraschino cherries, halved; 1 package yellow cake mix (regular size); 3 large eggs, room temperature; 1/3 cup canola oil

Total Time Prep: 30 min. Bake: 20 min.

Yield 2 dozen

Test Kitchen Approved

With just 30 minutes of prep time, you'll have two dozen super-cute mini pineapple upside-down cakes before you know it!

Ingredients

2/3 cup packed brown sugar
1/3 cup butter, melted
1 can (20 ounces) pineapple tidbits
12 maraschino cherries, halved
1 package yellow cake mix (regular size)
3 large eggs, room temperature
1/3 cup canola oil

Directions

In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half cut side down in the center of each.
In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full.
Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto wire racks to cool.

Nutrition Facts

1 cake: 184 calories, 8g fat (3g saturated fat), 33mg cholesterol, 170mg sodium, 28g carbohydrate (20g sugars, 0 fiber), 1g protein.

These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table. A boxed cake mix makes them easy to bake anytime. —Cindy Colley, Othello, Washington

Recipe Creator