Description
Mini pineapple upside down cakes with caramelized brown sugar, juicy pineapple tidbits, and soft buttery cake. Simple, elegant, and perfect for any occasion.
Ingredients
⅔ cup brown sugar
⅓ cup butter, melted
1 can (20 oz) pineapple tidbits
12 maraschino cherries, halved
1 package yellow cake mix (regular size)
3 large eggs, room temperature
⅓ cup canola oil
Instructions
1. Preheat oven to 350°F (175°C) and grease 24 muffin cups.
2. Mix brown sugar and melted butter; spoon into each cup.
3. Add pineapple tidbits and place a cherry half in each center.
4. Combine cake mix, eggs, oil, and reserved pineapple juice in a bowl.
5. Beat on low for 30 seconds, then medium for 2 minutes.
6. Spoon batter into cups, filling ¾ full.
7. Bake 18–22 minutes or until a toothpick comes out clean.
8. Immediately invert onto a wire rack to cool.
9. Serve warm or at room temperature.
Notes
Perfect for parties or gatherings. Add shredded coconut for a tropical twist or a pinch of cinnamon for a cozy flavor. Store covered at room temperature for 3 days or refrigerate for up to 5.