Mini Pineapple Upside Down Cakes-
📝 Step-by-Step Instructions
- Preheat & Prep the Tin:
- Preheat your oven to 350°F (175°C).
- Generously spray a 12-cup standard muffin tin with non-stick cooking spray (or butter well). 🛢️
- Make the Brown Sugar Glaze Base:
- In a small bowl, whisk together the melted butter and packed brown sugar until combined. 🧈🟤
- Spoon about 1 tablespoon of the butter-brown sugar mixture into the bottom of each of the 12 muffin cups.
- Layer Pineapple & Cherries:
- Place one maraschino cherry directly in the center of each muffin cup on top of the brown sugar mixture. 🍒
- Place one pineapple slice over each cherry. (Note: If your pineapple rings are slightly too large for your muffin tin wells, trim the outer edges or cut a small piece out so they lay flat at the bottom!) 🍍
- Mix the Cake Batter:
- Prepare the yellow cake mix according to the box instructions in a large mixing bowl.
- Pro Tip: Replace the water called for on the box with the reserved pineapple juice from the can to infuse the cake with extra tropical flavor! 🍍🥣
- Fill & Bake:
- Spoon or scoop the cake batter evenly over the pineapple slices in each muffin cup, filling each about ¾ full.
- Bake for 20 to 22 minutes until the tops are golden brown and a toothpick inserted into the cake portion comes out clean. ⏲️🔥
- Invert & Serve:
- Remove the tin from the oven and let it cool for 5 to 8 minutes on a wire rack. (Don’t wait too long, or the brown sugar glaze will harden and stick to the tin!) ⏱️
- Run a butter knife around the edges of each mini cake.
- Place a large rimmed baking sheet or platter upside down over the muffin tin, then carefully flip both over together.
- Tap the bottom of the muffin tin gently, then lift the tin off to reveal the gorgeous, glossy mini pineapple upside-down cakes!
- Serve warm or at room temperature! 😋✨
