Mini Pineapple
Upside-down Cakes
2/3 cup packed brown sugar
1/3 cup butter, melted
2 (20 ounce) cans sliced pineapple
1 (18.25 ounce) package yellow cake mix
3 eggs
1/3 cup vegetable oil
12 maraschino cherries, halved
In a small bowl, combine the brown sugar and butter; mix
well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice.
Trim pineapple to fit the muffin cups; place one ring in each cup. Place a
cherry half in the center of each pineapple ring. In a large mixing bowl, combine the cake mix,
eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over
pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25
minutes or until a toothpick comes out clean. Let them sit from exactly 5
minutes. Run a knife around the edge of
the cakes and invert onto wire racks to cool.
