Recipe 1303 - Mini Pineapple Upside Cakes
Recipe 1303 - Mini Pineapple Upside Cakes
(by Shirley McNevich)
1 - 20oz. can Dole crushed pineapple (drained BUT save the juice)
1/3 cup Parkay margarine (melted) + 2 TBSP Parkay margarine (NOT
melted)
2/3 cup Domino's dark brown sugar (packed)
1 box yellow OR pineapple cake mix
1 jar maraschino cherries (drained)
In a bowl add brown sugar and melted Parkay--stir. Grease cupcake
tins--do not use cupcake liners. Put about a teaspoonful of the brown
sugar mixture into cupcake cups until you run out. Use your fingers to
pat down the brown sugar mixture so they cover the bottoms of each
cup. Place a drained cherry into the center of each cupcake. Place a
tablespoonful of drained pineapple on each cupcake--spread it out
using the spoon. Prepare the cake mix according to box directions
BUT replace the water with the same amount of pineapple juice (that
you saved earlier), and also add 2 TBSP Parkay margarine. Scoop
enough batter into each cupcake cup until each is 2/3 full--repeat with
all cupcake cups. Bake at 350 degrees for 20-25 minutes--test with a
toothpick for doneness. Cool them at least 5 minutes, then use a knife
to loosen them and flip them upside down on to a serving plate.
Continue to:
Other Recipes:
- 1284 - Kielbasa and Potatoes
- 1318 - French Toast Casserole
- 1300 - Egg Casserole
- 1469 - Peanut Butter Popcorn
- 1396 - Moist Coconut Cake
- 1364 - Pecan Pie Squares
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
