Ingredients
1 Yellow Cake Mix
Pineapple Rings
Maraschino Cherries
Jumbo Muffin Pan
1/4 cup butter
1/2 cup brown sugar
Directions
Prepare cake mix according to package directions. (I did deviate from the recipe here and the results were FANTASTIC! I substituted Fage Fat Free Greek Yogurt for ALL of the oil, I replaced the water with pineapple juice, and used egg whites. And no one guessed that I cut the fat and cholesterol- shhhh! don't tell them either.) Don't bake the cake yet. :)
Preheat oven to 350 degrees. Spray bottom of muffin pans with cooking spray.
Melt butter and brown sugar in a small saucepan and cook for 1 minute after melted.
Place pineapple rings in bottom of muffin pan, place cherry in the center of each. Divide the brown sugar mixture evenly between the sections and then top with prepared cake mix- 3/4 full. (It should make 12 large muffin sized cakes.)
Bake for 25 minutes or until golden brown.
Run knife around outside to make sure they won't stick to the pan when you flip them. I flipped mine onto a wire rack with a large cookie sheet underneath and allowed to cool. I LOVE how these turned out and they will be on the frequent dessert list.
I think these would be a HUGE hit at the next Bake Sale.
Try these; you'll like them!
(Note: You could make these in regular muffin tins, but would need to use pineapple tidbits instead. Adjust baking time to 20 minutes.)
2 comments:
Every time I attempt to make this cake it always turns out like cement, any suggestions?
The most important thing to remember when baking is to measure everything exactly. Baking is like a science. Another tip is I always start my bake time less than what the time indicates so that I can check it so I don't overbake. I hope this helps.
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