These beautiful mini cakes are not only tasty, but they are so easy to throw together. Perfect for when you have a busy day but need an easy and fast dessert on the table. If you have not made an upside-down cake before, you should start with this. It’s as easy as devouring them!

Ingredients:

1 box yellow cake mix

2 cans pineapple slices 20 OUNCE CANS

maraschino cherries CUT IN HALF

2/3 c. brown sugar

1/3 c. butter MELTED

How to make Mini Pineapple Upside Down Cakes

Prepare the oven. Preheat it to 350 degrees F.

Using non-stick cooking spray, grease the muffin tins. Also, open the cans of pineapple and make sure to keep the juice.

Combine the melted butter with brown sugar until well blended. To the bottom of each muffin cup, add a spoonful of the mixture, evenly distributing it.

Following the package directions ready the cake mix except using the juice from the canned pineapple instead of water.

See also Chocolate Baileys Mud Cake
To the bottom of each muffin cup, add a well-drained pineapple slice. Then, in the centre of each pineapple, put a cherry cut side up. Lastly, pour each muffin cup with about 1/4 to 1/3 cupcake batter.

Place in the preheated oven and bake for about 20 to 25 minutes until the tops are golden and a toothpick inserted in the centre of the cake comes out clean.

When done, remove from the oven and allow the cakes to cool for at least 5 minutes. If needed, you can loosen the edges, placing a cookie sheet on top of the muffin pan to get ready to flip the mini cakes over.

Enjoy!