Mini Pineapple Upside Down Cakes-
📝 Step-by-Step Instructions
- Prep the Muffin Pan:
- Preheat your oven to 350°F (175°C).
- Generously grease two 12-cup standard muffin tins with non-stick cooking spray. 🧁
- Build the Caramel Topping Layer:
- Spoon about 1 teaspoon of melted butter into the bottom of each muffin cup. 🧈
- Evenly sprinkle 1 to 2 tablespoons of packed brown sugar over the melted butter in each cup. 🟤
- Place one maraschino cherry right in the center of each cup. 🍒
- Spoon a tablespoon of drained crushed pineapple (or tidbits) around each cherry, pressing down lightly into the brown sugar mixture. 🍍
- Mix the Cake Batter:
- In a large mixing bowl, combine the pineapple cake mix, 3 eggs, reserved pineapple juice, and vegetable oil. 🥣
- Beat on medium speed for 2 minutes until smooth and lump-free.
- Fill & Bake:
- Divide the cake batter evenly among the 24 muffin cups, filling each about ¾ full over the pineapple topping.
- Bake at 350°F (175°C) for 18 to 22 minutes or until a toothpick inserted into the cake center comes out clean. ⏲️🔥
- Flip & Serve:
- Cool in the pan for only 5 minutes so the caramel doesn’t stick.
- Run a butter knife around the edges of each cupcake. Place a large cookie sheet or baking tray over the muffin pan and carefully flip the entire pan upside down!
- Tap the bottom gently, lift the pan, and watch the glossy mini cakes drop out perfectly! Serve warm and enjoy! 😋✨
