Mini Pineapple Upside Down Rum Cakes
Yields: 10 mini cakes
Mini spongy yellow cakes topped with sweet pineapple and maraschino cherries that are generously brushed with Don Q Piña (pineapple rum).
Ingredients
- 3 large egg, *
- 1 cup water, *
- 4 tablespoon salted butter, melted
- 1 can sliced pineapple, thoroughly drained
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, add yellow cake mix, eggs*, vegetable oil*, and water*. Whisk until batter is smooth with very little clumps, then set nearby.
- Spray a jumbo muffin pan (recipe makes 10 cakes, so you may need 2 pans) with cooking spray. Pour melted butter into the cavities of the muffin pan, distributing it evenly between all 10. Next, spoon in light brown sugar, again distributing evenly. Add a sliced pineapple to each cavity, and then finish by placing a maraschino cherry in the hole of each pineapple ring.
- Pour prepared cake mix into each cavity in the muffin tin, filling them up to about 2/3 full.
- Bake pineapple upside down cakes for about 20-25 minutes or until a tester comes out with no crumbs attached.
- Let cakes cool completely in the muffin tin. If the tops of the cakes are domed, use a knife to cut the top off so that the cakes appear flat. Once cakes have cooled, remove cakes from pan and place on a serving dish upside down so that the pineapple and cherry are on top.
- Using a pastry brush, generously coat the tops of the mini pineapple upside down cakes with Don Q Piña.
- Serve cakes immediately.
Notes
* Values may vary depending on the brand of cake mix used. When preparing, substitute the ingredients listed on the back of the box for any ingredient marked with a *.