Mini pineapple upside down cake



*Ingredients

°1 can (20 ounces) pineapple slices, drained, juice reserved
°1 box yellow cake mix
°1/2 cup vegetable oil
°3 eggs
°1/3 cup melted butter
°2/3 cup packed brown sugar
°12 maraschino cherries, halved

*Methods 

Heat oven 350 degrees F. Spray 24 regular-sized muffin cups with cooking spray.
Cut each pineapple slice into 4 pieces; Sit sideways. In a bowl, beat the cake mix/oil/eggs, & reserve the pineapple juice with an electric mixer on low speed for 30 seconds. Whisk on high speed 2 min., scraping bowl occasionally.  
In a small bowl, mix the melt butter and brown sugar. Spoon 1 1/2 t of the butter mixture into each muffin cup. Place 2 slices of pineapple on each. Place half of the sliced ​​cherry in center of the pineapple pieces. Put a quarter cup of the mixture in each cup.
Cooking 20 to 25 min Let cool 5 min. Run knife round edge of cupcake to loosen; Heart on cookie sheet. 

Enjoy !


 

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