YIELD: 18 SERVINGS
2 cans (20 oz. each) pineapple slices
⅓ cup margarine, melted
⅔ cup packed brown sugar
9 maraschino cherries, cut in half
1 package yellow or pineapple flavored cake mix
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Drain pineapple; reserve juice. Reserve 2 pineapple slices for another use.
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Stir together melted margarine and brown sugar. Evenly divide sugar mixture into 18 (⅔ cup size) muffin cups, sprayed with cooking spray. Lightly press well drained pineapple slices into sugar mixture inside the muffin cups.
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Place cherries in center of pineapple, slice side up.
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Prepare cake mix according to package directions, replacing amount of water called for with reserved juice. Pour ⅓ cup batter into each muffin cup.
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Bake at 350°F 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes. Loosen edges and invert onto cookie sheets.
Photo and recipe: Dole
