Pineapple
- 1/4 cup butter, melted
- 3/4 cup packed brown sugar
- 3 cans (8 oz each) pineapple slices in juice, drained reserving juice
- 12 maraschino cherries
- 1 box Betty Crocker™ SuperMoist™ yellow cake mix
- 1 cup pineapple juice (from cans of pineapple)
- 1/2 cup vegetable oil
- 3 eggs
How to Make It
- Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
- 2 In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
- 3 Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
- 4 Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm .
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