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5 from 4 votes

Mini Pineapple Upside Down Cakes

Author Jen

Ingredients

  • 20 oz canned Pineapples
  • 1 box Yellow Cake Mix
  • 1/2 cup Vegetable Oil
  • 3 Eggs
  • 1/3 cup melted Butter
  • 2/3 cup Brown Sugar
  • 24 Marischino Cherries

Instructions

  • Preheat oven to 350.
  • In using pineapple rings, cut them into quarters.
  • Spray muffin pan with non stick spray.
  • Combine cake mix, oil, eggs and pineapple juice in a bowl and beat on low until incorporated.
  • In another bowl combine melted butter and brown sugar and stir until blended.
  • Spoon 2 teaspoons of butter mixture into each cup.
  • Place pineapple pieces in a cirle around bottom with cherry in center.
  • Fill each cup 2/3 full with batter.
  • Bake 20-25 minutes or until toothpick inserted in center comes out clean.
  • Allow to cool in pan for 5 minutes.
  • Run a butter knife around edges of each cup and invert onto baking sheet to remove cupcakes.