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Pineapple Upside-Down Bites

Pineapple Upside-Down Bites

by 3 people

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Makes: 10 servings

Yield: 24 bites

Prep: 30 mins

Bake: 15 mins

  • 1/4 cup unsalted butter, melted
  • 1/4 cup (packed) light brown sugar
  • 5 maraschino cherries, quartered
  • 1/3 cup diced pineapple, patted dry
  • 1 16 1/2 ounce box  yellow cake mix, prepared into batter
  1. Preheat the oven to 350 degrees . Cut out small parchment rounds and place in the cups of two 12-cup mini-muffin tins, layering 1/2 tsp. butter, 1/2 tsp. brown sugar, a cherry piece, a single layer of pineapple (about 5 pieces) and about 1 tbsp. cake batter (cups should be about two-thirds full; save remaining cake batter for another use).
  2. Bake until golden-brown and a toothpick comes out clean when inserted into the center of the cupcakes, about 12 minutes. Immediately run a knife around the edge of each cake and invert to cool on a baking sheet. Serve warm or at room temperature.