Pineapple Upside-Down Minis

Prep: 20 min. Bake: 25 min.


  • 2 cans (20 ounces each) DOLE Pineapple Slices
  • 1/3 cup butter or margarine, melted
  • 2/3 cup packed brown sugar
  • 9 maraschino cherries, cut in half
  • 1 package (18¼ ounces) yellow or pineapple-flavored cake mix


  1. Drain pineapple; reserve juice.
  2. Stir together melted butter and brown sugar. Evenly divide sugar mixture into 18 (2/3-cup) muffin cups, sprayed with nonstick vegetable cooking spray. Lightly press well-drained pineapple slices into sugar mixture. Place cherries in center or pineapple, sliced sides up.
  3. Prepare cake mix according to package directions, replacing amount of water called for with reserved juice. Pour 1/3 cup batter into each muffin cup.
  4. Bake at 350ºF., for 20 to 25 minutes or until toothpick inserted in center comes out clean.
  5. Cool 5 minutes. Loosen edges and invert onto cookie sheets.

Makes 18 servings

Per serving: 203 calories, 6g fat (2g sat.), 0 mg cholesterol, 226mg sodium, 36g carbohydrate (1g dietary fiber, 28g sugars), 2g protein, 3% Vit A, 5% Vit C, 1% calcium, 3% iron, 1% potassium, 0% folate.


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