Mini Pineapple Upside Down Cakes
Need a hit of sunshine in your kitchen?
These mini Pineapple Upside Down Cakes will bring you some serious satisfaction without being too sweet.
And I’m sorry, but there is no shame in my pre-made cake mix game, because every kitchen needs a recipe that can be cooked with the quickness, and this is one of ‘em. 😂
here’s what you’ll need
1/2 cup butter, melted
1/2 cup brown sugar
canned pineapple slices in juice, with 1 cup of the juice drained and reserved
maraschino cherries (without stems)
3 eggs
1/2 cup extra virgin olive oil
here’s what you’ll need to do
Preheat oven to 350 degrees.
Add about a tablespoon of melted butter to the bottom of the un-greased cups of a jumbo muffin tin.
Now add about a tablespoon of brown sugar to each cup, too.
Place a pineapple slice in each cup, and plop a cherry in the center of the pineapple slice.
In a large bowl, add cake mix, pineapple juice, olive oil and eggs.
Mix until incorporated and smooth.
Pro Tip: If you’re unable to get 1 cup of pineapple juice from your can of pineapple slices, go ahead and add a little water until you hit that 1 cup mark.
Divide batter between cups.
Bake for 30 minutes, or until golden and the cake springs back when touched lightly in the center.
Cool for 10 to 15 minutes.
Use a butter knife to go around the edges of each cake in the pan to loosen.
Place a cookie sheet upside down over the muffin pan and flip to fully remove the cakes from the tin.
Enjoy!