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 :
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.
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.
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.
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.