Wednesday, November 19, 2008

Individual Pineapple Upside-Down Cakes

This was our Sunday night dessert- perfect for when you didn't make it to the store Saturday night, but you pretty much always have a yellow cake mix and a couple cans of pineapple in your pantry. Try serving this Charlestons-style; hot out of the oven and topped with a scoop of vanilla ice cream. Whoa.

Individual Pineapple Upside-Down Cakes

2 20-oz cans pineapple slices (or chunks)
1/3 C. melted butter
2/3 C. brown sugar
1 yellow cake mix, plus eggs and oil the box calls for

Drain pineapple slices, reserving juice. Grease well 24 muffin cups. Stir butter and brown sugar together and spoon mixture into bottom of cups. Place pineapple slices over sugar mix. Prepare cake mix according to pkg directions, replacing water with reserved juice. Pour batter evenly into cups. Bake 350 for 20-25 min. Cool, invert onto serving platter. Try not to let Adam eat them all before getting to Granny's house.

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