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Pineapple Upside Down Minis
A twist on the classic Pineapple Upside Down Cake.
Ingredients (5)
- 2 cans (20 oz. each) DOLE® Pineapple Slices
- 1/3 cup butter or margarine, melted
- 2/3 cup packed brown sugar
- 9 maraschino cherries, cut in half
- 1 package (2-layer) yellow or pineapple-flavored cake mix
Directions
- Drain pineapple; reserve juice. Reserve 2 pineapple slices for another use.
- Stir
together melted butter 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, sliced side up.
- Prepare
cake mix according to the package directions, replacing amount of water
called for with reserved juice. Pour 1/4 cup to 1/3 cup batter into
each muffin cup.
- Bake at 350°F for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
- Cool 5 minutes. Loosen edges and invert onto cookie sheets.
- *NOTE: If muffin cup is smaller than 2/3 cup, it will not be large enough to hold pineapple slice and batter.
- TIP: Cakes may be served with Pineapple Caramel Sauce. Combine 8 oz. DOLE Crushed Pineapple, 1/4 cup heavy cream, 1 cup brown sugar, and 2 tablespoons butter in a small saucepan. Bring to a boil and simmer for 10 minutes. Remove from heat. When sauce has cooled, blend in a blender or food processor until smooth.
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Pineapple Upside Down Minis
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5
Oleh
Cici
