Mini Pineapple Upside Down Cakes **Reduced Fat

Mini Pineapple Upside Down Cakes **Reduced Fat
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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Mini Pineapple Upside Down Cakes **Reduced Fat calories by ingredient
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Number of Servings: 24


    2/3 cup packed brown sugar
    1/3 cup butter, melted
    1 can (20 ounces) pineapple tidbits
    12 maraschino cherries, halved
    1 package (18-1/4 ounces) yellow cake mix
    3 eggs
    1/3 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.

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