Pineapple Upside Down Minis

Pineapple Upside Down Minis A twist on the classic Pineapple Upside Down Cake. Dessert Pineapple Upside Down Minis Pineapple Upside Down Minis thumbnail Preparation Time: 20 minutes Total time: 45 minutes 18 Servings Ingredients: 2 cans (20 oz. each) DOLE® Pineapple Slices, 1/3 cup butter or margarine, melted, 2/3 cup packed brown sugar, 9 maraschino cherries, cut in half, 1 package (18.25 oz.) yellow or pineapple-flavored cake mix, Instructions: Step 1: Drain pineapple; reserve juice.  Reserve 2 pineapple slices for another use.  Step 2: Stir together melted butter and brown sugar. Evenly divide sugar mixture into 18 (2/3 cup*) muffin cups sprayed with cooking spray.  Lightly press well-drained pineapple slices into sugar mixture.  Place cherries in center of pineapple, sliced side up. 
Step 3: Prepare cake mix according to the package directions, replacing amount of water called for with reserved juice.  Pour 1/3 cup batter into each muffin cup. 
Step 4: Bake at 350° F. 20 to 25 minutes or until wooden pick inserted in center comes out clean. 
Step 5: Cool 5 minutes. Loosen edges and invert onto cookie sheets. Step 6: * Note:  If muffin cup is smaller than 2/3 cup, it will not be large enough to hold pineapple slice and batter.
Step 7: TIP: Cakes may be served with Pineapple Caramel Sauce.  Combine 8 oz. Crushed Pineapple, 1/4 cup heavy cream, 1 cup brown sugar, and 2 tablespoons butter in a small saucepan.  Bring to a boil and simmer for 10 minutes.  Remove from heat.  When sauce has cooled, blend in a blender or food processor until smooth.
3186351
Prep Time 20 minutes
Total Time 45 minutes
Difficulty 2.0 Medium
Calories Per Servings 190 Calories
Servings 18
Nutrition facts Nutrition facts

About

A twist on the classic Pineapple Upside Down Cake.

Ingredients 5

Ingredients

2 cans (20 oz. each) DOLE® Pineapple Slices
1/3 cup butter or margarine, melted
2/3 cup packed brown sugar
maraschino cherries, cut in half
1 package (18.25 oz.) yellow or pineapple-flavored cake mix

Steps

STEP1
Ingredients

2 cans DOLE Pineapple Slices

Direction

Drain pineapple; reserve juice.  Reserve 2 pineapple slices for another use. 

STEP2
Ingredients

1/3 cup butter or margarine, melted

2/3 cup packed brown sugar
9 maraschino cherries, cut in half

Direction

Stir together melted butter and brown sugar. Evenly divide sugar mixture into 18 (2/3 cup*) muffin cups sprayed with cooking spray.  Lightly press well-drained pineapple slices into sugar mixture.  Place cherries in center of pineapple, sliced side up. 

STEP3
Ingredients

1 package yellow or pineapple flavored cake mix

Direction

Prepare cake mix according to the package directions, replacing amount of water called for with reserved juice.  Pour 1/3 cup batter into each muffin cup. 

STEP4

Direction

Bake at 350° F. 20 to 25 minutes or until wooden pick inserted in center comes out clean. 

STEP5

Direction

Cool 5 minutes. Loosen edges and invert onto cookie sheets.

STEP6

Direction

* Note:  If muffin cup is smaller than 2/3 cup, it will not be large enough to hold pineapple slice and batter.

STEP7

Direction

TIP: Cakes may be served with Pineapple Caramel Sauce.  Combine 8 oz. Crushed Pineapple, 1/4 cup heavy cream, 1 cup brown sugar, and 2 tablespoons butter in a small saucepan.  Bring to a boil and simmer for 10 minutes.  Remove from heat.  When sauce has cooled, blend in a blender or food processor until smooth.

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