NVDAILY.COM | Reader Recipes
Posted December 5, 2013 | Leave a comment
Mini Upside Down Pineapple Cakes
1 (20 oz.) can crushed pineapple
Drain pineapple; reserve juice. Stir together melted butter and brown sugar. Evenly divide sugar mixture into muffin cups sprayed with Pam. Evenly divide drained pineapple over sugar mixture. Place cherries in center, sliced side up. Prepare cake mix according to package directions, replacing amount of water called for with reserved juice and water. Evenly pour batter (about ¼ c.) into muffin cups. Bake at 350 degrees 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges and invert onto cookie sheets. Makes about 24.
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