Mini Pineapple Upside Down Cakes **Reduced Fat
- Number of Servings: 24
Ingredients
2/3 cup packed brown sugar1/3 cup butter, melted1 can (20 ounces) pineapple tidbits12 maraschino cherries, halved1 package (18-1/4 ounces) yellow cake mix3 eggs1/3 cup canola oil
In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Place a cherry half cut side down in each muffin cup; arrange pineapple around cherries.
In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full.
Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto wire racks to cool.
Serving Size: Makes 2 dozen
Number of Servings: 24
Recipe submitted by SparkPeople user SADIE78.
In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full.
Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto wire racks to cool.
Serving Size: Makes 2 dozen
Number of Servings: 24
Recipe submitted by SparkPeople user SADIE78.
Nutritional Info Amount Per Serving
- Calories: 171.8
- Total Fat: 8.2 g
- Cholesterol: 8.3 mg
- Sodium: 119.9 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 0.4 g
- Protein: 1.2 g
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