TARGET MUG CAKE RECIPES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Steps:

• Preheat oven to 325F. Grease a 13 x 9 inch baking pan with baking spray.
• In a large bowl combine flour, baking soda, and salt in a large bowl. Mix well.
• Using a hand mixer or stand mixer, in a medium bowl, beat sugar and butter for about 3 minutes.
• Add egg and egg whites one at a time and beat until combined. Add buttermilk, vanilla and applesauce until incorporated.
• Add wet ingredients to the flour mixture and stir until just blended. Gently fold in blueberries.
• Place the batter into the prepared cake pan; bake cake until a toothpick comes out clean, about 30-32 minutes.
• Serve room temperature.