MINI CAKES WEDDING RECIPES

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PINEAPPLE UPSIDE-DOWN MINI-CAKES RECIPE - BETTYCROCKER.…



Pineapple Upside-Down Mini-Cakes Recipe - BettyCrocker.… image

Take one classic American dessert recipe, and add a modern touch by serving it as individually sized cakes. These mini desserts can be made with fresh or canned pineapple.

Provided by Angie McGowan

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 8

1/4 cup butter, melted
3/4 cup packed brown sugar
3 cans (8 oz each) pineapple slices in juice, drained reserving juice
12 maraschino cherries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup pineapple juice (from cans of pineapple)
1/2 cup vegetable oil
3 eggs

Steps:

  • Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
  • In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
  • Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
  • Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.

Nutrition Facts : Calories 360 , CarbohydrateContent 53 g, CholesterolContent 55 mg, FatContent 3 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 38 g, TransFatContent 0 g

MEXICAN WEDDING CAKES RECIPE - PILLSBURY.COM



Mexican Wedding Cakes Recipe - Pillsbury.com image

Make this recipe a staple in your holiday cookie collection! Soft, buttery and perfectly nutty, you’ll have a hard time finding somebody who doesn’t like these delicious Mexican wedding cakes. Bonus: You only need seven ingredients to make these cookies, and they’re probably already in your pantry.

Provided by Pillsbury Kitchens

Total Time 1 hours 30 minutes

Prep Time 1 hours 30 minutes

Yield 54

Number Of Ingredients 7

1/2 cup powdered sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely chopped or ground almonds or pecans
1/4 teaspoon salt
3/4 cup powdered sugar

Steps:

  • Heat oven to 325°F. In large bowl, beat 1/2 cup powdered sugar, the butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until dough forms.
  • Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
  • Bake 13 to 17 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 10 minutes.
  • Place 3/4 cup powdered sugar in small bowl. Roll cookies in powdered sugar. Cool completely, about 15 minutes. Roll in powdered sugar again. Cookies can be placed in an airtight container and freeze up to 3 weeks. Before serving, thaw the cookies and reroll them in powdered sugar.

Nutrition Facts : Calories 70 , CarbohydrateContent 7 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Cookie, SodiumContent 35 mg, SugarContent 3 g, TransFatContent 0 g

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