Mini Pineapple Upside Down Cakes
Ingredients
⅓ cup butter
¾ cup brown sugar, light or dark
12 pineapple slices in 100% juice, from 3 (8-ounce) cans or 2 (20-ounce) cans), drained, juice reserved
12 maraschino cherries, blotted dry and stems removed
13.25 ounce boxed yellow cake mix
1 cup reserved pineapple juice, from canned pineapple
⅓ cup vegetable oil
3 large eggs
Directions
Heat oven to 350 degrees F. Generously coat 12 nonstick jumbo muffin cups with nonstick cooking spray.
Melt the butter in a small saucepan over LOW heat. Add the brown sugar, stir to combine, then remove the pan from the heat. Spoon and spread about 1 tablespoon (or slightly less) in the bottom of each large muffin cup. Place 1 pineapple slice in each cup and press it down lightly to press it against the brown sugar mixture. Set 1 cherry in the center of each pineapple slice.
In a large bowl, beat the cake mix, 1 cup reserved pineapple juice, the oil, and eggs with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Divide the batter evenly among muffin cups.
Bake for 24 to 26 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans for 10 minutes.
Run a knife around the edges of the cakes to loosen them. Place a wire cooling rack over the top of the muffin pan and lift and flip both the rack and muffin pan over together. Set the rack down onto a cookie sheet to invert the cakes onto the rack. Lift and remove the muffin pan. Cool the cakes on the wire rack for an additional 15 to 20 minutes before serving.
Delicious served warm with a scoop of vanilla ice cream or freshly whipped cream.
Store covered in the refrigerator for up to 3 days. Moist cakes will mold quickly if stored at room temperature.
