Fresh Pineapple is so delicious and much better than that from a can. After my kids had descended upon my poor pineapple like vultures I managed to save some for muffins. Everyone in my family loves Pineapple Upside Down Cake, and these are a miniature version that is a great substitute unbelievably easy to make. You can use canned if you don’t have fresh pineapple on hand, but fresh is extra good.
My friend Elizabeth who is also on the food committee for our church’s upcoming Christmas Tea came up with the idea of this treat and I decided to make a simpler version at home (without a caramel sugar glaze). Next time I make them tough, I will use paper cups to line the muffins, they did not always come up nicely (tin ones would probably be even better)
Pineapple Upside Down Muffins – Serves 12
- 1 Yellow cake mix
- pineapple juice
prepared as indicated on box (but substituting the water for pineapple juice — I used the 6 oz can and added enough water to come to the correct measurement)
- Fresh Pineapple tidbits
- Fresh pitted cherries, sliced in halves
Line the muffin tin with foil cupcake liners. Place a piece of pineapple in each muffin and add four cherry halves to each. Pour the prepared cake mix on top, filling 3/4 of the way. Bake 18-23 minutes at 350F. (I had more batter left over and saved it for another use.
Place each muffin upside-down on a plate and remove the foil liner. Drizzle with a caramel sauce if desired, or skip that and save a few calories. It is delicious without any sauce.