Pineapple Upside Down Mini Cakes

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Pineapple Upside Down Mini Cakes

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INGREDIENTS:

¾ cup brown sugar

1 can pineapple slices

1 jar maraschino cherries

1 box yellow cake mix

1 cup pineapple juice (from cans of pineapple)

½ cup vegetable oil

3 eggs

12 oz water

 

Directions:

 

Place rack in the bottom of any size CanCooker and add 12 oz water.  In a large bowl beat yellow cake mix, pineapple juice, vegetable oil and eggs until moistened.  In small bundt pans place 2 tbs brown sugar, 1 pineapple slices and a few cherries. Pour batter into pans ¾ full.  Place pans on the rack and steam for 25 minutes on medium low. Let stand for 5 to 10 minutes to cool.  Turn bundt pans over, remove from pan and serve cakes warm.