Ingredients Jump to Instructions ↓

  1. 2/3 cup packed brown sugar

  2. 1/3 cup butter, melted

  3. 1 can (20 ounces) pineapple tidbits

  4. 12 maraschino cherries, halved

  5. 1 package (18-1/4 ounces) yellow cake mix

  6. 3 eggs

  7. 1/3 cup canola oil

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Place a cherry half cut side down in each muffin cup; arrange pineapple around cherries. In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto wire racks to cool. Yield: 2 dozen.


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