Mini Pineapple Upside-Down Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2/3 cup packed brown sugar1/3 cup butter, melted2 (20 ounce) cans sliced pineapple1 (18.25 ounce) package yellow cake mix3 eggs1/3 cup vegetable oil12 maraschino cherries, halved
In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.
In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.
Number of Servings: 24
Recipe submitted by SparkPeople user MARYXO.
In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.
Number of Servings: 24
Recipe submitted by SparkPeople user MARYXO.
Nutritional Info Amount Per Serving
- Calories: 178.7
- Total Fat: 5.6 g
- Cholesterol: 30.2 mg
- Sodium: 143.1 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 0.6 g
- Protein: 1.8 g
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