Mini Pineapple Upside Down Cakes
- 2 Tablespoons butter, melted
- 1/2 cup brown sugar
- 1 can of Pineapple rings, plus juice
- 6 Maraschino cherries
- Half of Saucy Girl’s yellow cake recipe (or 1 yellow cake mix – You will only use ½ of the box!)
- 1 egg
- 1/3 cup of Pineapple juice
- ¼ cup olive oil
How to Make It
- Preheat oven to 350 degrees.
- Pour equal amounts of butter into 5 ramekins. Place equal amounts of brown sugar evenly over the butter in ramekins. Put the pineapple ring on top of the brown sugar and add the cherry into the center of the ring. If the pineapple ring is too big for your ramekin, no big deal, just cut a little piece out of the ring and form it into a circle again. Once you’ve prepared all the ramekins, place them on a baking sheet and set aside.
- For the cake:
- In a medium bowl add half of the boxed cake mix, the egg, pineapple juice, and olive oil. Whisk together until smooth, about 3 minutes.Gently pour even amounts of the cake batter over the pineapple ramekins.
- Bake for about 15 to 18 minutes, or until cake is golden. Remove from oven and allow to cool for about 10 minutes. Loosen any sides of cake that may be sticking to the ramekin. Place small plate on top of ramekin and invert cake onto plate, bottom up.
- Delicious served with vanilla frozen yogurt! Yummy!!
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