Dessert

Mini Pineapple Upside-Down Cakes is for Dessert.

Mini Pineapple Upside-Down Cakes takes 20 minutes to prepare.

Mini Pineapple Upside-Down Cakes takes 20 minutes to cook.

Mini Pineapple Upside-Down Cakes makes 24 servings.

The ingredients for Mini Pineapple Upside-Down Cakes are:

2/3 cup packed brown sugar
1/3 cup butter, melted
2 (20 ounce) cans sliced pineapple
1 (18.25 ounce) package yellow cake mix
3 eggs
1/3 cup vegetable oil
12 maraschino cherries, halved

Here is how you make Mini Pineapple Upside-Down Cakes:

In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.Number of Servings: 24Recipe submitted by SparkPeople user MARYXO.

The nutritional information for Mini Pineapple Upside-Down Cakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 178.7

• Total Fat: 5.6 g
• Cholesterol: 30.2 mg
• Sodium: 143.1 mg
• Total Carbs: 34.5 g
• Dietary Fiber: 0.6 g
• Protein: 1.8 g