Mini Pineapple Upside Down Cakes

All of my recent posts have been healthy…so now it’s time for some sinful sweets! One day I got a compulsion to make pineapple upside down cake.  My family ate it in celebration of the birth of my niece.  It was good but everyone said that it could have used some more of the gooey topping.  Therefore, when I tried again, I doubled the amount of gooey goodness (butter+sugar) and they came out AMAZING.  I also decided to bake them in cupcake pans so that they’d be perfect individual servings.  The pictures may look good but you really have to try the recipe to truly understand the bliss that these cakes produce in your guests or loved ones.

Ingredients

1 Box yellow cake mix

Necessary ingredients for the box cake mix (usually eggs, oil and water)

1 cup of Butter, melted

1.5 cups Brown sugar

1 15 oz can of Pineapple chunks in 100% juice (save the juice)

24+ Maraschino cherries, halved

1 cup raw walnuts or pecans, coarsely chopped

Instructions

Preheat your oven to the temperature specified on the cake mix. Prepare the boxed yellow cake mix as directed.  Instead of using water, use the pineapple juice left over from the can.  It adds a subtle hint of pineapple to the cake.  After you’ve made the batter, get out your cupcake pans.  Half your cherries and put them in the bottom of the cupcake pans.  Half the pineapple chunks and arrange them around the cherries.  Then sprinkle the pecans/walnuts into the pan.  Melt the butter (30 seconds in the microwave) in a microwave proof bowl and then whisk in the brown sugar.  Spoon this mixture on top of the cherries/walnuts until it fills the cupcake pans about 1/3 full.  Then put the cake batter on top, filling to the brim.  Bake for the amount of time stated on the boxed mix.  Once the cakes are done, take them out of the oven and let them sit for 5 minutes.  Immediately turn the cupcake pans over to release the cakes! (Don’t wait longer than 5 minutes or they butter/sugar will solidify and stick to the pan!) It may be helpful to run a knife around the edges of the cupcake pan to make turning them out easier.  They are ready to enjoy! If you want to refrigerate the extras for later, just pop them in the microwave for 20-30 seconds to heat them up and they’ll be nice and gooey.

Advertisements

About hmmfood

I am an aspiring nurse who funds my love for food by working a serving job. I love eating, trying new recipes, and watching other enjoy my creations!
This entry was posted in American, Cupcakes, desserts, sweets and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s