Recipe For Cooking Pineapple Upside-Down Mini-Bundts

Toaster Oven Cakes :: Upside Down Cake

Pineapple Upside-Down Mini Bundts

6 maraschino cherries, coarsely chopped
1 (20 oz.) can crushed pineapple, drained, syrup reserved (divided)
1/3 C. packed brown sugar
3 Tbsp. melted butter
1 (16 to 17 oz.) box pound cake mix
1 tea. lemon peel
1 tea. vanilla extract or flavoring

Preheat oven to 325 degrees F.

Combine cherries, 1/2 C. drained pineapple, brown sugar and melted butter. Spoon into prepared Bundt muffin tin, multi-mini Bundt pan or jumbo muffin pan, dividing evenly.

Prepare pound cake mix according to pkg. directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla extract or flavoring and remaining drained crushed pineapple. Spoon into pan, over pineapple mixture, filling each of the six C. nearly full. Place remaining batter into prepared and floured 8 1/2 x 4 1/2-in. bread pan.

Bake in preheated oven 30 to 40 min. or until cakes test done and tops are lightly browned. (Bread pan may take a few min. longer.) Cool in pans 5 min., then turn out onto wire rack or serving plate to complete cooling.

Makes approximately 6 muffins or mini-Bundts, plus one loaf cake.

NOTE: If desired, pineapple-brown sugar mixture can be doubled, and half can be placed in the bread pan before adding batter. An 8-in. square pan could be used, too, but cake will not bake as long.