NVDAILY.COM | Reader Recipes

Posted December 5, 2013 | comments Leave a comment

Mini Upside Down Pineapple Cakes

1 (20 oz.) can crushed pineapple
1/3 c. butter or margarine, melted
2/3 c. packed brown sugar
12-13 maraschino cherries, cut in half
1 pkg. yellow or pineapple-flavored cake mix

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 ΒΌ 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.

Betty Bower
Front Royal


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