I was browsing through Pinterest one day and saw Pineapple Upside Down Cake. I had a spare can of pineapple in the cupboard and thought, 'what if I did bite size cakes?' They seem to go faster in smaller portions in my home. Not sure why. So off we went. Using a basic Pineapple Upside Down Cake recipe and just using a muffin tin to bake instead of a cake pan. Easy peasy! (Though they will fall over if you're like me and almost fill the cup of the tin. That's still okay though!)
INGREDIENTS
1 box Betty Crocker white cake mix 3 large eggs 1/3 cup melted margarine 2/3 cup brown sugar Canned pineapple rings 1/2 cup vegetable oil Cooking Spray
DIRECTIONS
Preheat oven to 350c. Cut your pineapple rings into pieces, but save the juice. Spray a muffin tin liberally with cooking spray. I use Pam. In a medium bowl, mix the cake mix, eggs, oil and reserved pineapple juice. Blend it until it's smooth. In a smaller bowl, mix the melted margarine (I use Becel), and the brown sugar. Make sur…
INGREDIENTS
1 box Betty Crocker white cake mix 3 large eggs 1/3 cup melted margarine 2/3 cup brown sugar Canned pineapple rings 1/2 cup vegetable oil Cooking Spray
DIRECTIONS
Preheat oven to 350c. Cut your pineapple rings into pieces, but save the juice. Spray a muffin tin liberally with cooking spray. I use Pam. In a medium bowl, mix the cake mix, eggs, oil and reserved pineapple juice. Blend it until it's smooth. In a smaller bowl, mix the melted margarine (I use Becel), and the brown sugar. Make sur…