One of my very favorite cakes to make is my Granny’s Pineapple Upsidedown Cake in an iron skillet!
But when I had some left-over batter the other day, I decided to try my hand with my muffin pan…a most delicious success!
Mix the brown sugar,butter and pineapples until combined…
Place a couple TBSP each in each muffin tin…
place a cherry in the center of each…
Pour batter over the pineapples…
Bake on 350 degrees 30-35 minutes until toothpick tests clean…
let sit on cooling rack 10 minutes…run a knife around the sides and pop out with a spoon…
Mini Pineapple Upside Down Cakes Recipe
- 1 box Duncan Hines Pineapple cake mix
- 4 eggs
- 2/3 cup butter, room temperature
- Juice from the can of pineapples
- 1 cup milk
- 1 tsp vanilla
- 16 oz can crushed pineapple , drained and juice reserved
- 1 cup Brown sugar
- 1 cup Butter, grated
- 1 jar Marischino cherries
Drain pineapple and reserve juice for cake batter.
Grate butter and add brown sugar and pineapple. Stir till combined.
Place 2 TBSP of pineapple mixture in each muffin tin.
Add a maraschino cherry to the center of each.
Make cake batter by combining cake mix, eggs, butter,milk, reserved pineapple juice and vanilla in your mixing bowl.
Beat on medium speed 3 minutes or so until combined.
Use batter to finish filling each muffin tin.
Bake on 350 degrees 30-35 minutes or until toothpick tests clean.
Let stand on cooling rack 10 minutes. Run knife around each one and pop out with spoon.