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Pineapple Upside-Down Minis
COOK TIME: 25 Minutes
PREP TIME: 20 Minutes
TOTAL TIME: 55 Minutes
MAKES: 16 Servings
2 cans 14 oz. (398 mL) DOLE® Pineapple Slices
1/3 cup (60 mL) butter or margarine, melted
½ cup (90g) packed brown sugar
9 maraschino cherries, cut in half
1 package 18.25 oz. (540 mL) yellow or pineapple-flavoured cake mix
Drain pineapple; reserve juice
Stir together melted butter and brown sugar. Evenly divide sugar mixture into 18 (2/3 cup size*) muffin cups, sprayed with cooking spray. Lightly press well-drained pineapple slices into sugar mixture. Please cherries in center of pineapple, slice side up.
Prepare cake mix according to package directions replacing amount of water called for with reserve juice. Pour ¼ cup (60 mL) batter into each muffin cup.
Bake at 350°F (195°C) 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cook 5 minutes. Loosen edges and invert onto cookie sheets.
*Note: If muffin cup is smaller than 2/3 cup, will not be large enough to hold pineapple slice and batter