Mini Pineapple Upside Down Cakes Recipe

Beat in the egg milk reserved pineapple juice and remaining butter just until combined.

Mini pineapple upside down cakes recipe.

Evenly divide sugar mixture into 18 2 3 cup muffin cups sprayed with cooking spray. In a small bowl combine the flour sugar baking powder salt and allspice. Reserve 2 pineapple slices for another use. Spoon pineapple into prepared cups.

Add a cherry in the middle of each pineapple. In large bowl beat cake mix 1 cup pineapple juice the oil and eggs with electric mixer on low speed until moistened. Drain pineapple reserving the juice. Spoon into 24 greased muffin cups.

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. Stir together melted butter and brown sugar. Arrange pineapple slices in a single layer in pan.

Beat 2 minutes on high speed. Divide batter evenly among muffin cups. Lightly press well drained pineapple slices into sugar mixture. Place cherries and pecans in center of pineapple slices.

3 bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Directions in a small bowl combine brown sugar and butter until blended.