1 Box of ready white/vanilla cake mix
5 Tbsp of pineapple juice
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 Tsp baking powder
1/4 Tsp salt
1/4 C butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1 Can of pineapple rings
1 Jar of Maraschino cherries
1. Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
2. In a mixing bowl, beat cake mixture for 2-3 minutes, to not over mix that the lumps disappear. If doing homemade cake mixture: add eggs, white sugar, and pineapple juice, beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add the dry to the wet ingredients and turn mixer back on for another 2 minutes.
3. In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
4. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits. Add a cherry in the middle of each pineapple.
5. Pour cake mixture over to fill each muffin tin 3/4 of the way full.
6. Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. The mini cakes are done when a toothpick inserted in the middle comes out clean.
7. Remove from the oven. Let cool in pan for 3 minutes.
8. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.
9. Place wire rack of cakes on sheet tray to cool or a cookie pan if you don't have a wire rack.
|Brown sugar mixture|
|After a quick simmer|
|Cake batter (keep a little lumpy)|
|Spoon out one tsp of mixture|
|Cut up pineapple slices for smaller muffin pans|
When Johnny tried out one of the cakes, he said it reminded him of his childhood. Yes! I had my Ratatouille moment. I think you will really like this recipe, I hope you give it a try.
What dessert reminds you of your childhood?