Home Uncategorized MINI PINEAPPLE UPSIDE DOWN CAKES

MINI PINEAPPLE UPSIDE DOWN CAKES

by Emy
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Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 18 Servings

This recipe has always been in my family since I can’t remember. This recipe was passed on to me by my grandma. You have got to give it a try, I’m telling you! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! If you want to tweak this recipe, you are more than welcome to do so. Don’t forget to share this with your loved ones as well. I am sure that they are going to love it as much as we do. Have a spectacular day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1/3 c melted butter

maraschino cherries sliced in half

1 box yellow cake mix

2/3 c brown sugar

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2 cans pineapple slices 20 oz. can

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray in muffin tins.

Open the pineapple cans, then reserve the juice from the cans.

In a mixing bowl, add brown sugar and melted butter. Stir until well mixed.

Add one tbsp of the mixture to each of the prepared muffin cups.

Refer to the directions provided on the pack of the cake mix on how to prepare it. Here’s the thing, add the reserved juice from the pineapples instead of water.

Add one pineapple slice to each of the prepared muffin cups.

Add 1/2 of a maraschino cherry in the centre of every pineapple slice.

Fill each muffin cup with 1/4 cup of the cake batter.

Place them inside the preheated oven and bake for about 25 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow them to cool completely at room temperature. Remove from the muffin tins.

Serve and enjoy!

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