UPSIDE DOWN 7 UP RECIPES

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



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

PINEAPPLE UPSIDE-DOWN CUPCAKES RECIPE - BETTYCROCK…



Pineapple Upside-Down Cupcakes Recipe - BettyCrock… image

Everyone loves cupcakes, and no one can resist pineapple upside-down cake. We've found a way to brings these favorites together in a sure-to-please treat.

Provided by Jessica Walker

Total Time 50 minutes

Prep Time 20 minutes

Yield 24

Number Of Ingredients 7

1 can (20 oz) sliced pineapple, drained, juice reserved
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half

Steps:

  • Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
  • Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
  • In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

Nutrition Facts : Calories 180 , CarbohydrateContent 25 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 160 mg, SugarContent 18 g, TransFatContent 0 g

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