Mini Pineapple Upside Down Rum Cakes

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1 box yellow cake mix

3 large eggs,

1/2 cup vegetable oil

1 cup water

4 tbsp salted butter, melted

2/3 cup light brown sugar, packed

1 can sliced pineapple, thoroughly drained

1/3 cup maraschino cherries, thoroughly drained

1/4 cup Don Q Piña


1. Preheat oven to 350 degrees F.

2. In a large bowl, add yellow cake mix, eggs, vegetable oil, and water. Whisk until batter is smooth with very little clumps, then set nearby.

3. Spray a jumbo muffin pan (recipe makes 10 cakes, so you may need 2 pans) with cooking spray. Pour melted butter into the cavities of the muffin pan, distributing it evenly between all 10. Next, spoon in light brown sugar, again distributing evenly. Add a sliced pineapple to each cavity, and then finish by placing a maraschino cherry in the hole of each pineapple ring.

4. Pour prepared cake mix into each cavity in the muffin tin, filling them up to about 2/3 full.

5. Bake pineapple upside down cakes for about 20-25 minutes or until a tester comes out with no crumbs attached.

6. Let cakes cool completely in the muffin tin. If the tops of the cakes are domed, use a knife to cut the top off so that the cakes appear flat. Once cakes have cooled, remove cakes from pan and place on a serving dish upside down so that the pineapple and cherry are on top.

7. Using a pastry brush, generously coat the tops of the mini pineapple upside down cakes with Don Q Piña.

8. Serve cakes immediately.

Bon Appetit!

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