Do you like upside-down pineapple cakes? Here’s a delicious recipe for pineapple upside-down cakes in
muffn tins
You will never have cooked a pineapple upside down as quickly as this one.
Its easy to make and delicious, so why not make it yourself?
Ingredients:
Filling:
• 1 can pineapple (rings)
6 maraschino cherries
• 112 stick of butter (4 tbsp.)
213 cup brown sugar
• 2 eggs
• 2/3 cup sugar
• 4 tbsp. pineapple juice
2/3 cup flour
• 1 tsp. baking powder
pinch of salt
Preparation
1. Preheat oven to 350 degrees F and grease your nwffn pan (jumbo 6 compartments)

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2. In a small bowl, mix brown sugar and butter.
3 In another bowl, all the ingredients for the cake
4. Add the brown sugar and butter mixture to the muffn tin.
5 Place the pineapple and cherry in the center
6. Pour your cake batter
7. Bake for 20 minutes.
& Tum out onto a plate.
RECIPE
Ingredients:
• 2 large cans of sliced pineapple in juice, not syrup (20 ounces)
• 1/3 cup (85 mL) melted butter
• 213 CUP (165 mL) brw,’n sugar
• Maraschino cherries, cut in half
. 1 box golden cake mix
Preparation.
1. Preheat oven to 350T (175tC).
2 Take the Nice from canned pineapple
3 Spray muffn tins (18) with non-stick oil_ (Here’s how to make your own spray)
4. In a bmvl, combine melted buffer and brovm sugar. Add a tablespoon of the mixture to the bottom of
each pan.

5. Make the cake mix according to package directions, but use pineapple juice instead of water.
6. Add a pineapple slice to the bottorn of each pan. Add half a cherry to each pineapple slice.
7. Add 1/4 cup of the cake nx_
8. Bake for 20 to 25 minutes or until golden brown_
9. Remove from oven. Let stand.
10. Tum out.
11. Serve