Daybreak recipe: Mini Pineapple Upside-Down Cakes

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by AMY KUSHNIR

WFAA contributor

Posted on August 10, 2013 at 7:55 AM

Updated Saturday, Aug 10 at 8:05 AM

Amy Kushnir of My Texas Today prepared Mini Pineapple Upside Down Cakes on News 8 Daybreak Saturday, August 10.


INGREDIENTS

  • 1 box yellow cake mix (any brand)
  • 1 20 oz. can sliced pineapple with juice (just under 1 cup juice reserved)
  • 1/2 cup vegetable oil
  • eggs (as directed on cake mix)
  • 1 stick butter
  • 1 cup brown sugar
  • 1 jar maraschino cherries (no stems)
  • no-stick cooking spray (such as Pam)
  • 1 extra large muffin pan (6 jumbo cups)

DIRECTIONS

  1. Dump cake mix into a mixing bowl. Add pineapple juice, oil and eggs and blend until moist.
  2. Beat with a mixer on medium speed for 2 minutes.
  3. In a sauce pan, melt butter and add brown sugar. Stir until well mixed and smooth.
  4. Lightly coat muffin cups with cooking spray.
  5. Spoon 2 Tbs. of butter/sugar mixture to the bottoms of all six muffin cups.
  6. Place a pineapple slice over the mixture.
  7. Add a cherry to the center of pineapple ring.
  8. Spoon cake mixture over pineapple, filling cup just over 1/2, but no more than 3/4 full.
  9. Bake at 350 degrees for 30 minutes.
  10. Once done, let cool for 5-7 minutes before flipping over on to a large tray.

Makes: approx. 9 mini cakes

Recipe from: Sandy Burnham


 

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