Pineapple Upside-Down Cakes
Made with a doctored yellow cake mix, buttery brown sugar, sweet pineapple, and a cherry on top, they're simple enough for a weeknight and special enough for your next summer BBQ or potluck.
Keyword: pineapple upside down cakes, pineapple upside-down mini cakes, summer bbq dessert
Servings: 24 cakes
For the Topping:
- 1/2 cup unsalted butter melted
- 1 cup packed light brown sugar
- 1 20-ounce can pineapple tidbits, drained well (reserve the juice)
- Maraschino cherries halved
For the Cake:
- 1 box yellow cake mix
- 4 large eggs
- 1/2 cup melted unsalted butter
- 1 cup pineapple juice use the reserved juice from the can and add water if needed
- 1 teaspoon vanilla extract optional
Preheat your oven to 325°F.
Lightly grease a silicone muffin pan.
In a small bowl, combine the melted butter and brown sugar until evenly mixed.
Spoon a generous layer of the butter and brown sugar mixture into the bottom of each muffin cavity.
Top with several pineapple tidbits and half of a maraschino cherry.
In a large mixing bowl, combine the cake mix, eggs, melted butter, pineapple juice, and vanilla. Mix until smooth.
Fill each muffin cavity about two-thirds full with batter.
Bake for approximately 20 minutes, or until the cakes are lightly golden and spring back when touched.
Allow the cakes to cool for about 5 minutes before carefully inverting them onto a cooling rack or serving platter.