This is the second time I’ve made these little pineapple upside-down cakes. The guys love ’em and they don’t last long. Here’s the recipe if you want to try them out…

Ingredients:

Cake Ingredients:
2 eggs
2/3 C white sugar
4 T pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

OR…just buy a box cake mix – I bought yellow cake with pudding in the mix (Duncan Hines  I think).

Topping:

1/2 stick butter
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries

Directions:

Preheat oven to 350 degrees.  Spray your muffin tins with non-stick cooking spray.

If making the cake yourself (instead of box cake) – if box cake make according to instructions on box:
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.

then
In a small sauce pan, melt the butter and add the brown sugar.  Stir on low heat for one minute.

Place a pineapple ring in the bottom of each jumbo muffin tin.  Add a cherry in the middle of each pineapple.  Spoon over a layer of the warm brown sugar mixture.  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.

Bake jumbo cakes for 25 minutes.  Bake regular cakes for 20 minutes.  If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.  The cake is done with a toothpick inserted in the middle comes out clean.

Remove from the oven.  Let cool in pan for 3 minutes.  Run a knife around the edge of each cake to help loosen in case it sticks a little.  Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.