Mini Pineapple Upside Down Cakes

Mini Pineapple Upside Down Cakes

• 1 yellow cake mix
• 3 eggs
• 1 cup pineapple juice
• 3/4 cup melted unsalted butter
• 1/2 cup brown sugar
• 4 teaspoons rum
• 1 can sliced pineapple, drained (use juice for cake mix)
• Maraschino cherries

1. Preheat oven to 350 degrees.
2. Spray an oversized muffin pan or regular muffin pan with nonstick cooking spray.
3. Add a tablespoon of melted butter in each of the muffin cups.
4. Continue with a tablespoon of brown sugar, pineapple ring and a cherry in each. (optional- Add 1/2 teaspoon rum to each cup).

To prepare the cake batter:

1. Mix together the yellow cake mix, eggs, pineapple juice and 1/2 cup melted butter till smooth.
2. Pour the cake batter over the top of the pineapple in each muffin cup.
3. Fill till it is 2/3 full. Bake for 20 minutes.
4. Remove from the oven and run a sharp knife around the edge of each cake to ensure it will not stick to the pan.
5. Invert immediately onto a parchment lined counter to cool.
6. Serve with a dollop of whipped cream.