Prepare the oven. Preheat it to 350 degrees F.
Using non-stick cooking spray, grease the muffin tins. Also, open the cans of pineapple and make sure to keep the juice.
Combine the melted butter with brown sugar until well blended. To the bottom of each muffin cup, add a spoonful of the mixture, evenly distributing it.
Following the package directions ready the cake mix except using the juice from the canned pineapple instead of water.
See also Chocolate Baileys Mud Cake
To the bottom of each muffin cup, add a well-drained pineapple slice. Then, in the centre of each pineapple, put a cherry cut side up. Lastly, pour each muffin cup with about 1/4 to 1/3 cupcake batter.
Place in the preheated oven and bake for about 20 to 25 minutes until the tops are golden and a toothpick inserted in the centre of the cake comes out clean.
When done, remove from the oven and allow the cakes to cool for at least 5 minutes. If needed, you can loosen the edges, placing a cookie sheet on top of the muffin pan to get ready to flip the mini cakes over.
Superb! We like to call this dish ‘Queen of the Slow Cooker’ as you feel like royalty eating it
Crispy and Flavorful Yam Balls: A Delicious Recipe to Savor
4-Ingredient Sheet Pan Lemon Butter Shrimp
This was the bomb at the BBQ – my sister made it and folks couldn’t stop asking about how it’s made.
Baked BBQ Baby Back Ribs
Tonight will be my 3rd time making this recipe. It’s so good, and the sauce is to die for
This Girl Who Grew Up ‘Dirt Poor’ & Whose Mom Was ‘Determined to Die’ Is a Country Music Hall of Famer
My Husband Missed the Birth of Our First Child — After Discharge, I Returned to an Empty House and a Creepy Note in the Crib
MOJO POTATOES Recipe