This is such an easy dessert recipe that is simple enough to make at the last minute on a weeknight but beautiful (and DELICIOUS!) enough to serve to guests!
2cans pineapple slices20 ounce cans
maraschino cherriescut in half
1box yellow cake mix
Preheat the oven to 350F. Spray the muffin tins with non-stick cooking spray. Open the cans of pineapple and save the juice.
Mix together the melted butter and brown sugar until combined. Add a spoonful of the mixture to the bottom of each muffin cup, distributing it evenly.
Prepare the cake mix according to the package directions except instead of water, use the juice from the canned pineapple.
Add a well drained pineapple slice to the bottom of each muffin cup. Place half a maraschino cherry in the middle of each pineapple slice with the cut side facing up.
Add about 1/4 cup to 1/3 cup of cake batter into each muffin cup.
Bake at 350F for 20 to 25 minutes or until the tops have turned golden and a toothpick comes out clean.
Pull them out of the oven and let them cool for 5 minutes. Loosen the edges if needed, then place a cookie sheet on top of the muffin pan and carefully flip them over so the mini cakes come out onto the cookie sheet.
You NEED to use a jumbo muffin pan for this recipe - a regular muffin pan is not big enough. This recipe makes enough for 10-12 mini cakes. Alternatively, if you only have one jumbo muffin pan you can use the batter to make 6 mini upside down cakes and one 9 inch round upside down cake.