Pineapple Upside Down Minis

Pineapple Upside Down Minis

Ingredients (5)

• 2 cans (20 oz. each) DOLE® Pineapple Slices
• 1/3 cup butter or margarine, melted
• 2/3 cup packed brown sugar
• 9 maraschino cherries, cut in half
• 1 package (2-layer) yellow or pineapple-flavored cake mix

Directions

• Drain pineapple; reserve juice.  Reserve 2 pineapple slices for another use. 
• Stir together melted butter and brown sugar. Evenly divide sugar mixture into 18 (2/3 cup*) muffin cups sprayed with cooking spray.  Lightly press well-drained pineapple slices into sugar mixture.  Place cherries in center of pineapple, sliced side up. 
• Prepare cake mix according to the package directions, replacing amount of water called for with reserved juice.  Pour 1/4 cup to 1/3 cup batter into each muffin cup. 
• Bake at 350°F for  20 to 25 minutes or until wooden pick inserted in center comes out clean. 
• Cool 5 minutes. Loosen edges and invert onto cookie sheets.
• *NOTE:  If muffin cup is smaller than 2/3 cup, it will not be large enough to hold pineapple slice and batter.
• TIP: Cakes may be served with Pineapple Caramel Sauce.  Combine 8 oz. DOLE Crushed Pineapple, 1/4 cup heavy cream, 1 cup brown sugar, and 2 tablespoons butter in a small saucepan.  Bring to a boil and simmer for 10 minutes.  Remove from heat.  When sauce has cooled, blend in a blender or food processor until smooth.

See full instruction on : dolesunshine.com