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Pineapple Upside-Down Minis Recipe

   
 

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     Pineapple Upside-Down Minis

Category   Desserts - Breads
Sub Category   None
Preptime   20 min.
Wine/Beverage
Recommendations
  Hot coffee or tea

Ingredients
1 can (20 oz.) pineapple slices
1/3 cup margaine, melted
2/3 cup packed brown sugar
marachino cherries, may be cut in half
1 package (18.25 oz.) yellow or pineapple flavored cake mix
 

Instructions
DRAIN pineapple; reserve juice. STIR together melted margarine and brown sugar. Evenly divide sugar mixture into 18 (2/3 cup) muffin cups, sprayed with cooking spray. Lightly press well drained pineapple slices into sugar mixture. Place cherries in center of pineapple, slice side up if cut in half.
PREPARE cake mix according to package directions, replacing amount of water called for with reserved juice. If juice does not measure liquid amount needed according to package instructions, add enough water to make up difference. Pour 1/3 cup batter into each muffin cup. (see variation below)
BAKE at 350F 20 to 25 minutes or until toothpick inserted in center comes out clean. COOL 5 minutes. Loosen edges and invert onto cookie sheets.
NOTE: I use jumbo-sized muffin tins, whole cherries and about one cup of batter per tin. Baking time needs to be increased by about 10 minutes. If you use the new silicone muffin tins (which I do), DO NOT grease cups before putting in brown sugar mixture.


Originally Submitted
11/15/2007





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