Vanilla-Pineapple Upside-Down Mini Cakes


  • 1/2 cup butter, melted
  • 1/2 cup packed brown sugar
  • 3 cans (8 oz. each) fresh pineapple rings in juice, undrained
  • 24 maraschino cherries (without stems), patted dry
  • 48 NILLA Wafers, halved
  • 1 pkg. (2-layer size) yellow cake mix
  • 1/2 cup oil
  • 3 eggs
  • 1 tsp. vanilla

  1. HEAT  oven to 350°F.
  2. SPOON  butter into 24 muffin cups sprayed with cooking spray, adding about 1 tsp. to each cup. Sprinkle with sugar.
  3. DRAIN  pineapple, reserving 1 cup juice. Cut each ring into 6 pieces. Place 3 pineapple pieces in each muffin cup. Add cherry to center of each. Stand 4 wafer pieces, cut sides up and rounded sides out, around side of each cup.
  4. BEAT  cake mix, reserved pineapple juice, oil, eggs and vanilla with mixer until blended; spoon into muffin cups
  5. BAKE  25 to 30 min. or until toothpick inserted in centers comes out clean. Carefully run knife around each cake to loosen from pan. Cool 5 min. before removing from pans.

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