My spouse’s mother always made him pineapple upside down cake for his birthday when he was young. Waking up early on his birthday, I decided that was what I would make him also. I had previously found a recipe and purchased all of the ingredients. It doesn’t get much easier than this recipe! PS…It would be great for Easter Sunday!!!
Muffin Tin Pineapple Upside Down Cakes
- 1/4 C Butter
- 1 C Packed Dark Brown Sugar
- 1 Can (20 Oz) Pineapple slices in juice, drained, reserve juice
- 1 Jar (6 oz) Maraschino cherries without stems – drained
- 1 Box Betty Crocker Supermoist yellow cake mix
- oil and eggs called for on box –
1 – Preheat oven – 350 degrees. In a 13 x 9 x2 pan, melt butter in oven. Here is where I made a change – I sprayed the pan first with PAM – just a precaution I wanted to take. Sprinkle brown sugar over melted butter. Arrange pineapple slices on brown sugar. Place cherries in centers and around the slices – press gently into the sugar/butter.
2 – Add enough water to reserved pineapple juice to make 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3 – Bake about 40 or so minutes – or until toothpick inserted in center comes out clean. Immediately run a knife around the edges of pan to loosen cake. I let mine sit in the pan for about 10 minutes then turned it out onto a serving platter leaving the pan on top for an additional 15 to 20 minutes… This lets the brown sugar drizzle over the cake – remove pan. Cool for about 30 minutes. Serve warm or cool. Store covered in the refrigerator.