Pineapple Upside Down Cake is a classic favorite. Baking them as minis makes them even better!
Becky Low shares how to make the little versions of this dessert.
Pineapple Upside Down Cake Bites
1 can (20-oz) crushed pineapple
¾ cup butter, melted
1 cup brown sugar
24 maraschino cherries*
1 package (15.25 oz) dry yellow cake mix
3 large eggs
Place crushed pineapple in a strainer over a bowl or large measuring cup and drain while preparing the topping – save the juice for the cake mix. You will need 1-cup juice. Use the back of a spoon to press pineapple down in the strainer to release more juice. If needed, add a little water to the cup to equal 1-cup juice.
Preheat oven to 350 degrees. Spray muffin cups with non-stick spray.
Place ¾-teaspoon melted butter in each mini muffin cup; sprinkle each cup with 1-teaspoon brown sugar. Cut cherries in half and place 1 half in each cup (rounded side down). Divide drained crushed pineapple among the cups and firmly press into the bottom.
Beat together 1-cup reserved pineapple juice, eggs, and dry yellow cake mix 2 minutes on medium speed. Spoon approximately 1-tablespoon batter over pineapple in each cup. Bake 12-15 minutes or until tops are golden and cake is cooked through. As needed, loosen edges of each muffin cup, turn tin upside down on cooling rack. Serve warm or cold with a dollop of whipped cream.
Recipe above yields 48 bites. Follow standard 12-cup muffin tin version below for a little larger treat.
*Standard 12-cup muffin tin version
Use two standard 12-cup muffin tins. Follow directions above with following exception: Use ½-tablespoon butter per cup, 2-teaspoon brown sugar, and 1-whole maraschino cherry. Bake 18-20 minutes.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.