Pineapple Upside-Down Minis

1. 1

   Preheat oven to 325 degrees.

2. 2

   Drain pineapple, reserving juice.

3. 3

   Mix melted butter or margarine and brown sugar.

4. 4

   Evenly divide sugar mixture (about 1 1/2 tsp each) into 18 muffin cups (not minis) sprayed with cooking spray.

5. 5

   Press lightly drained pineapple slices into sugar mixture.

6. 6

   Place cherries in center of pineapple, cut side up.

7. 7

   Prepare cake mix according to box, replacing water with the reserved pineapple juice.

8. 8

   Pour 1/3 cup batter into each muffin cup.

9. 9

   Bake for 20-25 minutes or until tester inserted comes out clean.

10. 10

    Cool 5 minutes or until cool enough to handle.

11. 11

    *Use knife to run around edges to loosen cakes and invert onto cookie sheet.

12. 12

    -OR- I just let them sit for five minutes and then flipped the pan upside down on a cookie sheet and they fell right out.

13. 13

    *.

No additional tips available.