Kaneohegirlinaz
Wannabe TV Chef
By request, oh and for me too. Sometimes I forget to write down a recipe.
K~Girl's Individually-Sized Pineapple Upside Down Cakes
1 pck. Yellow Cake Mix (add oil & eggs as called for on the box)
1 1/3 C. Pineapple Juice (if you don't enough reserved juice-add water)
1/2 C. (1 stick) Butter, melted
1 1/2 C. Brown Sugar
12 Maraschino Cherries
1 (20 oz.) can Pineapple Tidbits (or Crushed or even rings), drained-reserve the juice
Preheat the oven to 350°
Mix your cake mix as per the directions on the box, replacing the water for that reserved Juice; set aside.
In a small bowl, combine the Butter and Sugar.
Spray 12 Jumbo Muffin tin cups with cooking/baking spray.
Spoon in the Butter/Sugar mixture evenly between the cups.
Place a Cherry in the middle of the cup, followed by a heaping tablespoon of Pineapple (or a Ring if using).
Pour the cake batter into each cup, about 3/4 full.
Bake for 22-25 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Remove to a wire cooling rack over a pan to cool for 3 minutes.
Run a knife around the edges and flip over onto the wire rack.
These freeze beautifully if 12 are too many for your household.
This recipe will also give you 24 Cupcake size, enough for a crowd.
K~Girl's Individually-Sized Pineapple Upside Down Cakes
1 pck. Yellow Cake Mix (add oil & eggs as called for on the box)
1 1/3 C. Pineapple Juice (if you don't enough reserved juice-add water)
1/2 C. (1 stick) Butter, melted
1 1/2 C. Brown Sugar
12 Maraschino Cherries
1 (20 oz.) can Pineapple Tidbits (or Crushed or even rings), drained-reserve the juice
Preheat the oven to 350°
Mix your cake mix as per the directions on the box, replacing the water for that reserved Juice; set aside.
In a small bowl, combine the Butter and Sugar.
Spray 12 Jumbo Muffin tin cups with cooking/baking spray.
Spoon in the Butter/Sugar mixture evenly between the cups.
Place a Cherry in the middle of the cup, followed by a heaping tablespoon of Pineapple (or a Ring if using).
Pour the cake batter into each cup, about 3/4 full.
Bake for 22-25 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Remove to a wire cooling rack over a pan to cool for 3 minutes.
Run a knife around the edges and flip over onto the wire rack.
These freeze beautifully if 12 are too many for your household.
This recipe will also give you 24 Cupcake size, enough for a crowd.