I had to make this recipe several times before I got it just right. Here is what I did and I recommend these changes highly! Use Duncan Heinz Pineapple Supreme cake mix with water instead of the yellow cake mix with pineapple juice. It is so much better. Use Texas Muffin pans sprayed liberally with cooking spray. Double the topping recipe of brown sugar and butter. Use whole pineapple rings and press them down into the muffin cups but make sure they are level so they don't make your cakes look lopsided. Put the cherries in before cooking. Just press them down into the middle of the pineapple ring. Bake as directed. Take them out of the oven and let them sit for exactly 5 minutes so the topping can cool a bit, otherwise it will all run off. No more than 5 minutes or they will stick. Run a knife around the edge of the cakes and invert. Make sure you put foil under the cooling rack as this is really messy when the butter/brown sugar topping starts to run. By allowing them to cool for 5 minutes, most of the topping will stay on. These are wonderful and so cute! I served them at a Bunko party and they were a big hit!
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I had to make this recipe several times before I got it just right. Here is what I did and I...