Pineapple Upside Down Mini Cakes


by: Oregonwingnut
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Pineapple Upside Down Mini Cakes

This mini version of an old classic is pure yumminess! I top them with homemade "maraschino" cherries to give them a little extra decadence, but they are wonderful without them too.

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  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Servings: 24

Ingredients

  • 1 yellow cake mix
  • 4 tbsp(s) butter
  • 1 1/2 cup(s) brown sugar
  • 12 ounce can(s) crushed pineapple
  • 12 cherries
  • 1 cup(s) cherry liqueur
  • 1 clove
  • 1 dash(es) nutmeg

Recipe Tools

Instructions

Pineapple Upside Down Mini Cakes

1. Prepare yellow cake mix according to package.
2. In muffin tins put 1/2 tsp. of butter, 1 tbsp. brown sugar and 1 tbsp. crushed pineapple in each muffin cup. Add cake mix to 2/3 full.
3. Bake at 350 degrees for 25 minutes or until toothpick comes out clean.
4. Cool, run a knife around the edges, and tip out so pineapple is on top. Garnish with half a maraschino cherry.

Maraschino Cherries

1. Put cherries into a container with a lid and add 1 cup cherry liqueur. Add a clove and dash of nutmeg. Store in the refrigerator for 2 to 3 days to let cherries absorb the flavors.

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