These mini pineapple upside down cakes are made in muffin tins for the perfect individual portion size! These little desserts are super sweet and sticky.
Ingredients
2tbspbrown sugar
120 oz.can pineapple chunks in 100% juice, (need 24 pineapple chunks), 1 cup of juice reserved
12maraschino cherries,sliced in half
1box yellow cake mix
1/3cupunsweetened applesauce
3eggs
Instructions
Preheat the oven to 350° F and generously coat two 12-count muffin tins with nonstick cooking spray.
Sprinkle ¼ teaspoon of brown sugar in each muffin tin.
Cut all of the pineapple chunks in half, and lay four halves in each muffin tin with the narrow ends touching, so it resembles a flower.
Place 1 cherry half in the center of the pineapple “bowtie” where the narrow ends meet, then set the tins aside.
With an electric mixer on low speed (or the whisk attachment on a stand mixer), beat together the cake mix, applesauce, reserved pineapple juice, and the eggs until smooth and incorporated, for 2 minutes.
Pour the batter evenly in the set-aside muffin tins, and bake until a toothpick inserted in the center comes out clean, 12-15 minutes.
Allow to cool in the muffin tins for 5 minutes, then run a butter knife or a straight spatula along the edges and carefully invert onto a baking sheet, so the bottoms of the cakes are now the tops.