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Instructions |
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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.
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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)
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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.
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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.
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Originally Submitted
11/15/2007
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