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PINEAPPLE UPSIDE DOWN MINIS


A twist on the classic Pineapple Upside Down Cake.
Ingredients 

  •     2 cans (20 oz. each) DOLE® Pineapple Slices
  •     1/3 cup butter or margarine, melted
  •     2/3 cup packed brown sugar
  •     9 maraschino cherries, cut in half
  •     1 package (2-layer) yellow or pineapple-flavored cake mix


TIP: Cakes may be served with Pineapple Caramel Sauce.  Combine 8 oz. DOLE Crushed Pineapple, 1/4 cup heavy cream, 1 cup brown sugar, and 2 tablespoons butter in a small saucepan.  Bring to a boil and simmer for 10 minutes.  Remove from heat.  When sauce has cooled, blend in a blender or food processor until smooth.


Directions

  1. Drain pineapple; reserve juice.  Reserve 2 pineapple slices for another use. 
  2. Stir together melted butter and brown sugar. Evenly divide sugar mixture into 18 (2/3 cup*) muffin cups sprayed with cooking spray.  Lightly press well-drained pineapple slices into sugar mixture.  Place cherries in center of pineapple, sliced side up. 
  3. Prepare cake mix according to the package directions, replacing amount of water called for with reserved juice.  Pour 1/4 cup to 1/3 cup batter into each muffin cup. 
  4. Bake at 350°F for  20 to 25 minutes or until wooden pick inserted in center comes out clean. 
  5. Cool 5 minutes. Loosen edges and invert onto cookie sheets.

 *NOTE:  If muffin cup is smaller than 2/3 cup, it will not be large enough to hold pineapple slice and batter.



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