Mini Pineapple Upside Down Cake

These mini pineapple upside down cakes are the perfect dessert for any celebration.  A boxed cake mix makes this classic dessert simple to whip up and you’re guaranteed to wow your guest with these heavenly treats.  And let’s face it, who can resist individual mini sized desserts!

I decided to make these mini desserts for my husband’s birthday, pineapple upside-down cake is his favorite.  I used my fancy dessert ring molds to layer and bake these individual cakes, but you could also use cupcake tins to make these mini versions.

Ingredients
Classic Yellow Boxed Cake Mix

Topping
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
maraschino cherries

Preheat oven to 350 degrees.  Spray your ring molds or muffin tins with non-stick cooking spray.

In a mixing bowl, add all the ingredients for the boxed cake mix.  Beat for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar.  Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each ring mold, then place a pineapple ring on top.  Add a cherry in the middle of each pineapple.    Pour cake mixture over to fill muffin tin 3/4 of the way full.

Bake for 25 minutes or until toothpick inserted in the center comes out clean.  Remove from the oven.  Let cool in pan for 3 minutes.  Run a knife around the edge of each cake to help loosen in case it sticks.  Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.  Serve warm and enjoy!