Mini Pineapple Upside Down Cakes
Ingredients:
Filling:
1 can pineapple (rings)
6 maraschino cherries
1/2 stick of butter (4 tbsp.)
2/3 cup brown sugar
Cake:
2 eggs
2/3 cup sugar
4 tbsp. pineapple juice
2/3 cup flour
1 tsp. baking powder
pinch of salt
Preparation
Preheat oven to 350 degrees F and grease your muffin pan (jumbo 6 compartments)
In a small bowl, mix brown sugar and butter.
In another bowl, mix all the ingredients for the cake
Add the brown sugar and butter mixture to the muffin tin.
Place the pineapple and cherry in the center
Pour your cake batter.
Bake for 20 minutes.
Turn out onto a plate.
RECIPE #2
Ingredients:
2 large cans of sliced pineapple in juice, not syrup (20 ounces)
1/3 cup (85 mL) melted butter
2/3 cup (165 mL) brown sugar
Maraschino cherries, cut in half
1 box of golden cake mix
Preparation:
Preheat oven to 350°F (175°C).
Take the juice from canned pineapple.
Spray muffin tins (18) with non-stick oil. (Here’s how to make your own spray)
In a bowl, combine melted butter and brown sugar. Add a tablespoon of the mixture to the bottom of each pan.
Make the cake mix according to package directions, but use pineapple juice instead of water.
Add a pineapple slice to the bottom of each pan. Add half a cherry to each pineapple slice.
Add 1/4 cup of the cake mix.
Bake for 20 to 25 minutes or until golden brown.
Remove from oven. Let stand.
Turn out.
Serve
