Mini Pineapple Upside-Down Cakes


Prep Time: 15 minutes (plus chilling time)

Cook Time: 25 minutes

Total Time: 40 minutes

Serves: 12


2 (20-ounce) cans Food Club Pineapple Slices

5 tablespoons butter, melted

2/3 cup brown sugar

1 (16.5-ounce) box Food Club Yellow Deluxe Cake Mix

3 large eggs

1/3 cup vegetable oil

Food Club Whipped Cream

Food Club Maraschino Cherries


  1. 1. Preheat oven to 350°F and generously coat a jumbo muffin tin with nonstick cooking spray. Drain pineapple slices on paper towels and reserve any juices. If necessary, add enough water to juices to measure 3/4 cup of liquid. Set aside.
  2. In a small bowl, whisk together butter and brown sugar until combined. Divide mixture evenly between muffin cups and top each with a pineapple slice.
  3. In a large bowl, combine cake mix, eggs, vegetable oil and the reserved pineapple juice. Mix to combine and divide evenly between muffin cups. Bake in the preheated oven for 20- 22 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let cool in pan for 5 minutes. Run a sharp knife around the edges of each muffin cup and invert muffin tin onto a wire cooling rack. Let cakes cool at least 10 minutes.
  5. Top with whipped cream and a cherry. Serve immediately.