The mini pineapple upside-down cake is easy to make a thing; with only seven ingredients and the right steps, you are in a position of making a tasty piece. You can cheer up a crowd with a few simple things, and they will keep wondering how experienced you are.
The following is what is expected from you if you want to make the best Mini Pineapple Upside Down Cake:
• Three Eggs
• One and a quarter cups Brown sugar
• One stick of unsalted butter
• Twelve halved Maraschino cherries
• Twenty oz Can pineapple chunks
• A third cup of Vegetable oil
• One box yellow cake mix
Step 1. Preheat the oven to attain 350 degrees F, then use a non-stick cooking spray two twelve cup muffin pans, then remove pineapple juice from the pineapple chunks and preserve both
Step2. Using a small mixing bowl, mix the brown sugar and melted butter, constantly stir until it becomes a thick paste. Use a cookie scoop or small tablespoon to put a half tablespoon of the formed paste into the muffin cups. Use your finger or spoon to press it flat.
Step 3. Take half maraschino cherry that is cut and place it upside down in the middle of each muffin cup; take three or four chopped pineapple pieces, add to each muffin cup, and keep them arranged around the cherry.
Step 4. Take a large mixing bowl and combine cake mix, vegetable oil, pineapple juice, and eggs; beat on an electric mixer until they are fully combined. This should take about a minute.
Step 5. Add the cake batter to the muffin cups using a cookie scoop, fill them to a maximum of three quarters. Bake this for 18-22 minutes.
Step 6. Leave the mini pineapple cakes to cool for about eight minutes in the pan. Use a butter knife to go around their edge to loosen them from the pan. On a baking mat, flip the pan upside down to make the cakes fall out; if they don’t fall out, use the butter knife to loosen them again.
Step 7. Serve the cakes warm; you can choose to serve them with top buttercream, maraschino cherry or a fresh pineapple piece.
With this recipe, which needs only seven ingredients and about an hour or less, you will be able to make twenty to twenty-four mini pineapple upside-down cakes; it can easily help you sort out your party or picnic dessert quickly. The cakes are always moist at the end of their preparation, but you can improve this by garnishes.