Mini Pineapple Upside Down Cakes
BY Delilah Gonzalez
Ingredients
2 20-ounce cans pineapple slices
1/3 cup butter or margarine, melted
2/3 cup packed brown sugar
9 maraschino cherries, cut in half
1 18.25-ounce package yellow or pineapple-flavored cake mix
1/3 cup butter or margarine, melted
2/3 cup packed brown sugar
9 maraschino cherries, cut in half
1 18.25-ounce package yellow or pineapple-flavored cake mix
Drain pineapple; reserve juice. Stir together melted butter and brown sugar in small bowl. Evenly divide sugar mixture into 18 muffin cups sprayed with cooking spray. Lightly press pineapple slices into sugar mixture. Place cherries in center of pineapple, sliced side up. 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. Bake at 350 degrees 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes. Loosen edges and invert onto cookie sheets.