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Mini Pineapple Upside Down Cakes Recipe Cake Ingredients: 2 eggs 2/3 C white sugar 4 Tbsp pineapple juice 2/3 C all purpose flour 1 tsp baking powder 1/4 tsp salt Topping: 1/4 cup butter (1/2 stick or 4 Tbsp) 2/3 C brown sugar 1-can pineapple rings 6-maraschino cherries Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray. BAKE TIME 10-15 min. In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes. In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits
Mini pineapple upside down cakes! Pineapple slice, cherry, and cupcake batter 9/11/12 not 100% sure if i will make them again. they tasted GREAT but I am so used to regular pineapple upside cake. the downside to this is the brown sugar stayed in the pan mostly but the stuff that did come out dripped off.
Mini pineapple upside down cakes. okay so i did this but i didnt use the recipe just the concept. i used box pineapple cake mix and instead of water i sub'd the pineapple juice from the can of sliced pineapple i used. i did do a brown sugar and butter topping as said on blog. these were so super moist and everyone loved it. super easy.