Pineapple Upside Down Minis  Here’s a pineapple recipe that presents a twist on the classic Pineapple Upside Down Cake.

Prep time: 20 minutes

Total time: 45 minutes

Ingredients

-2 cans (20 oz. each)

-Dole pineapple slices

-1/3 cup butter or margarine, melted

-2/3 cup packed brown sugar

-9 maraschino cherries, cut in half

-1 package (18.25 oz.) yellow or pineapple-flavoured cake mix

Steps

  1. Drain pineapple and reserve the juice. Reserve 2 pineapple slices for later.
  2. Stir together melted butter and brown sugar. Next divide this sugar mixture into 18 (2/3 cup*) muffin cups sprayed with cooking spray. Press well-drained pineapple slices into sugar mixture very lightly. Lastly, place cherries in centre of pineapple, ensuring the sliced side is up.
  3. Prepare the cake mix according to the package directions, replacing amount of water called for with reserved juice. Then pour 1/3 cup batter into each muffin cup.
  4. Bake at 350° F. For 20 to 25 minutes or until wooden pick inserted in centre pops out.
  5. Leave to cool for 5 minutes. Loosen edges and place onto the cookie sheets.
  6. If muffin cup is smaller than 2/3 cup, it will not be large enough to hold pineapple slice and batter.