Mini Pineapple Upside-Down Cakes
From jo_jo_ba 17 years ago
- 25 minutes to make
- Serves 12
A slightly lighter and miniature version of the traditional Upside-Down cake. Great for dinner parties!
Ingredients
- 2/3 cup packed brown sugar shopping list
- 1/3 cup butter, melted shopping list
- 2 (20 ounce) cans sliced pineapple shopping list
- 1 (18.25 ounce) package butter cake mix shopping list
- 1 (355mL) can Mountain Dew (can use diet) shopping list
- 1 Tbsp applesauce shopping list
- 12 maraschino cherries, halved (optional) shopping list
How to make it
- Preheat oven to 350 F
- In a small bowl, combine the brown sugar and butter; mix well.
- Spoon into 12 greased Jumbo muffin cups (do not line).
- Drain pineapple, reserving the juice.
- Place one ring in each muffin cup, pressing and trimming if necessary.
- Combine the cake mix, soda, applesauce and the reserved pineapple juice as needed.
- Mix well.
- Pour over pineapple, up to 3/4 of the tin.
- Bake 20-25 minutes or until a toothpick comes out clean.
- Immediately invert on a wire rack to cool.
- GArnish with cherry halves, if desired.
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