Mini Pineapple Upside-Down Cakes Recipe | Taste of Home

These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table. A boxed cake mix makes them easy to bake anytime.

    • ⅓ cup butter, melted
    • ⅔ cup packed brown sugar
    • 1 can 20 ounce pineapple chunks, drained
    • 12 Maraschino cherries, drained and cut in halves
    • 1 16.5 ounce Duncan Hines Signature Pineapple Supreme cake mix
    • 1 – package 3.4 ounce vanilla instant pudding
    • ½ cup low-fat mayonnaise
    • 3 large eggs
    • 1 cup water
  1. Generously spray or grease two (2) cupcake pans.
  2. Melt the butter in a microwave safe bowl, add the brown sugar and stir well. Place a teaspoon of the buttery brown sugar mixture in the bottom of each cup.
  3. Cut the maraschino cherries in halves and drain the pineapple chunks. Put two (2) pieces of pineapple and a cherry half (rounded side down) in the center of the buttery brown sugar mixture.
  4. Preheat oven to 350 degrees F.
  5. Place the cake mix, vanilla instant pudding, low-fat mayonnaise, eggs and water in a mixing bowl and blend according to the directions on the cake box.
  6. Take a medium sized cookie scooper (approximately ¼ cup) and pour the batter over the buttery brown sugar and fruit pieces. Smooth the cake batter with the back of a spoon, making sure to cover the fruit.
  7. Bake in a preheated 350 degrees F oven for 17-20 minutes.
  8. Cool 10 minutes in pans. See notes for removing the mini cakes. 

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