Mini Pineapple Upside-Down Cakes

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Ingredients

• 2 (20-ounce) cans Food Club Pineapple Slices
• 5 tablespoons Food Club Butter, melted
• 2/3 cup Food Club Brown Sugar
• 1 (16.5-ounce) box Food Club Yellow Deluxe Cake Mix
• 3 Fresh Harvest Eggs
• 1/3 cup Food Club Vegetable Oil
• Food Club Whipped Cream
• Food Club Maraschino Cherries

Directions

1. Preheat oven to 350°F and generously coat a jumbo muffin tin with nonstick cooking spray. Drain pineapple slices on paper towels and reserve any juices. If necessary, add enough water to juices to measure 3/4 cup of liquid. Set aside.
2. In a small bowl, whisk together butter and brown sugar until combined. Divide mixture evenly between muffin cups and top each with a pineapple slice.
3. In a large bowl, combine cake mix, eggs, vegetable oil and the reserved pineapple juice. Mix to combine and divide evenly between muffin cups. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
4. Let cool in pan for 5 minutes. Run a sharp knife around the edges of each muffin cup and invert muffin tin onto a wire cooling rack. Let cakes cool at least 10 minutes.
5. Top with whipped cream and a cherry. Serve immediately.