Mini Pineapple Upside Down Cakes
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Ingredients
  1. ½ Del Monte Gold Extra Sweet Pineapple, cored and sliced
  2. ½ Del Monte Gold Extra Sweet Pineapple, juiced
  3. 1 box yellow cake mix
  4. ½ cup vegetable oil
  5. 3 eggs
  6. ⅓ cup butter, melted
  7. ⅔ cup packed brown sugar
  8. 12 maraschino cherries, cut in half
  9. Cooking spray
Instructions
  1. Heat oven to 350°F. Spray cupcake tin with cooking spray.
  2. In large bowl, beat cake mix, oil, eggs and pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
  3. In small bowl, stir together melted butter and brown sugar. Spoon 1½ teaspoons butter mixture into each muffin cup. Top each with a pineapple slice. Place cherry half, cut side up, in center of pineapple pieces. Spoon ¼ cup batter into each cup.
  4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
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