Mini Pineapple Upside-Down Cakes
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Mini Pineapple Upside-Down Cakes calories by ingredient
Number of Servings: 24
Ingredients
-
2/3 cup packed brown sugar
1/3 cup butter, melted
2 (20 ounce) cans sliced pineapple
1 (18.25 ounce) package yellow cake mix
3 eggs
1/3 cup vegetable oil
12 maraschino cherries, halved
Directions
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.