My Little Masterpieces

Today I am posting a recipe for mini pineapple upside down cakes. Boy are they yummy! I guess I should be posting something healthier for this time of year, but I actually made these to cheer up a sick friend. They turned out too cute not to post! Here is the recipe:

Mini Pineapple Upside Down Cakes
1 can 20 oz crushed pineapple
1 box yellow cake mix
12 maraschino cherries, cut in half
1/3 cup melted butter
2/3 cup packed brown sugar

Preheat oven to 350 degrees. Spray 12 muffin cups with cooking spray and set aside. Melt butter in a small bowl and then stir in the brown sugar. Drain pineapple, but RESERVE the juice and add enough water to juice to equal what the cake mix calls for. Divide sugar mixture evenly among muffin cups. Then top each with the drained crushed pineapple. Cut the 12 cherries in half and place one on each cup with the slice side up. Next make cake mix according to package directions and use juice/water mixture when it calls for the water. Pour this evenly over muffin cups. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 5 minutes, loosen edges and invert onto cookie sheet. If there is brown sugar mixture still in the pan you can use a fork to scoop up and place around the top of the cakes. Also, I had enough extra cake batter to make a one layer cake, or you could make more cupcakes and add any kind of flavoring to the cake mix.  I hope you enjoy!