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Take a classic American dessert recipe, and add a modern twist by serving them as individual sized cakes. These mini sweets can be made from fresh or canned pineapple.
- Ingredients :
° 1/4 cup melted butter
° 3/4 cup packed brown sugar
° 3 cans (8 ounces each) pineapple slices in juice, drained from juice
° 12 pcs maraschino cherries
° 1 box Betty Crocker™️ Super Moist™️ Yellow Cake Blend
° 1 cup pineapple juice (from cans of pineapple)
° 1/2 cup vegetable oil
° 3 eggs
- steps :
1
Heat oven to 350 degres f . Put 1 teaspoon of melted butter in 12 large ungreased cupcake or jumbo cups. Adding 1 tsp of brown sugar to every muffin cup. Putting tranche of pineapple in every cup. Place a cherry in the middle of each pineapple slice.
2
In a large bowl, beat cake mix, 1 cup pineapple juice, oil and eggs with an electric mixer on low speed until mixture is moistened. Beat two minutes at high speed. Divide mixture evenly among muffin cups.
3
Bake for 30 to 35 minutes or until cake is golden brown and cake has risen again, touching slightly in centre. Cool the cakes in cups, 5 to 10 minutes.
4
Place a cookie sheet upside down on top of each muffin tray; Flip the cookie sheet and muffin tray over. Remove the pan. Serve the cake warm.
Enjoy !
