My husband’s favorite cake is Pineapple upside down cake. I got a little bored of my normal pan recipe so I decided to do something a little bit different. Using a muffin tin I made mini pineapple upside down cakes and they turned out awesome. This recipe is great for party’s, and is a summer treat of ours! Hope you enjoy!
1/4 cup butter, melted
3/4 cup packed brown sugar
2 cans (8 oz each) pineapple slices in juice, drained reserving juice
12 maraschino cherries
1 Recipe for Pineapple cake. Here is my recipe (https://mymasalalife.wordpress.com/2014/07/02/pineapple-upside-down-cake-the-cake-that-made-my-husband-fall-in-love-with-me/) You can also use a box yellow cake mix make as directed just substitute 1 cup of pineapple juice for water.
1. Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
2 Make the pineapple cake as directed.Pour the cake mixture in to the prepared muffin tins until 2/3 full.
3.Bake 30 to 35 minutes or until golden brown and cakes spring back when touched lightly in center. Cool cakes in cups 5 to 10 minutes.
4 Place a cookie sheet upside down over the muffin pan making sure to cover each one; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm or cooled.