Mini Skirts, Mini Coopers, and Mini Food – they’re all awesome.
What is it about taking what is commonly full sized and shrinking it down to mini-sized that makes it even more appealing? Is it just that it is cuter or does it actually make it taste even better? I’m not certain, but there is most certainly something about it that is so very likeable.
Mini Pineapple Upside-Down Cakes
2/3 cup packed brown sugar
1/3 cup unsalted butter, melted
20-ounce cans sliced pineapple
1 package yellow cake mix
1/3 cup vegetable oil
12 maraschino cherries, halved
Preheat oven to 350 degrees and grease 24 muffin cups.
In a small bowl, combine the brown sugar and butter; mix well. Spoon into prepared muffin cups, dividing equally between the cups.
Drain pineapple over a bowl, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.
In a large mixing bowl, combine the cake mix, eggs, oil, and the reserved pineapple juice along with enough water to equal 1 1/4 cups total liquid; mix well. Spoon batter over pineapple, filling each cup two-thirds full. Bake in preheated oven for 20 to 25 minutes or until a toothpick comes out clean.