Mini Upside Down Pineapple Cakes

SUBMITTED BY: Dole

"Satisfy a crowd with these single-serve cakes. They're an easy twist on an old favorite."

PREP TIME	15 Min
COOK TIME	25 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 20 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 (20 ounce) cans DOLE® Pineapple Slices
1/3 cup margarine, melted
2/3 cup packed brown sugar
1 (18.25 ounce) package yellow or pineapple-flavored cake mix
Red raspberries or maraschino cherries

READ REVIEWS (41)

DIRECTIONS

Drain pineapple; reserve juice.
Stir together melted margarine and brown sugar. Evenly divide sugar mixture into 3-inch greased muffin cups. Arrange pineapple over sugar mixture.
Prepare cake mix according to package directions, replacing water with reserved juice. Evenly pour batter into muffin cups.
Bake at 350 degrees F. 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes. Loosen edges and invert onto serving platter. Place raspberries in center of pineapple slices.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 15, 2004 by Kristen

These were easy and tasty. I used my Texas sized muffin pans to make them (the pineapple rings fit perfectly) and ended up with about double-sized portions for what's listed for the nutritional info with the recipe. Will definitely make again.

8 users found this review helpful

Reviewed on Mar. 21, 2006 by Debbie

These are the best upside down pineapple cakes I have ever had. I made double the recipe and froze them. When I had visitors I popped them in the microwave for a minute and they were as good as the day they were originally made, Yum Yum

5 users found this review helpful