Ingredients
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2 cans pineapple slices 20 OUNCE CANS
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1/3 cup butter MELTED
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2/3 cup brown sugar
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Maraschino cherries CUT IN HALF
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1 box yellow cake mix
Instructions
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Preheat the oven to 350F. Spray the muffin tins with non-stick cooking spray. Open the cans of pineapple and save the juice.
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Mix together the melted butter and brown sugar until combined. Add a spoonful of the mixture to the bottom of each muffin cup, distributing it evenly.
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Prepare the cake mix according to the package directions except instead of water, use the juice from the canned pineapple.
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Add a well drained pineapple slice to the bottom of each muffin cup. Place half a maraschino cherry in the middle of each pineapple slice with the cut side facing up.
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Add about 1/4 cup to 1/3 cup of cake batter into each muffin cup.
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Bake at 350F for 20 to 25 minutes or until the tops have turned golden and a toothpick comes out clean.
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Pull them out of the oven and let them cool for 5 minutes. Loosen the edges if needed, then place a cookie sheet on top of the muffin pan and carefully flip them over so the mini cakes come out onto the cookie sheet.
Enjoy!
