Easy Mini Pineapple Upside-Down Cakes

Made in jumbo muffin tins, these mini pineapple upside-down cakes are perfect for a large gathering, or for giving to friends and family as little holiday gifts!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 329 Calories

Ingredients

• ⅔ cup vegetable oil
• 1 (4 ounce) jar maraschino cherries
• ¾ cup brown sugar
• ¼ cup unsalted butter, melted
• ¼ cup water, or as needed
• 6 large eggs
• 3 (20 ounce) cans pineapple rings
• 2 (15.25 ounce) packages yellow cake mix

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease 24 jumbo muffin cups.

Step 2

Drain pineapple rings and pour juice into a 2-cup liquid measure. Add water, if needed, to reach 2 cups. Set aside.

Step 3

Mix brown sugar and butter in a small bowl with a fork until completely combined. Divide mixture evenly between the prepared muffin cups. Place one pineapple ring in each cup and place a cherry in the center.

Step 4

Combine cake mix, reserved pineapple juice-water mixture, oil, and eggs in a large mixing bowl. Mix with an electric mixer on medium speed for 2 minutes. Fill each muffin up 2/3 full with batter.

Step 5

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 24 minutes.

Step 6

Remove from the oven and immediately invert onto wire racks to cool.