Mini pineapple upside-down cakes w/homemade whipped cream

Name: How to cook Mini pineapple upside-down cakes w/homemade whipped cream - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 servings
Cuisine: Us

Introduce

Chef :

alisha

Mini pineapple upside-down cakes w/homemade whipped cream

These were so yummy!! It's very nice for the kids cuz they can just grab one and go, everyone gets their own lil cake. It's hard to just eat one tho :-)

Ingredient

Food ration :

24 servings

Cooking time :

30 mins

1 1/2 cup

20oz can crushed pineapple (drained with all juice reserved)

1 box

yellow cake mix (or pineapple flavor mix)

reserved juice (add a lil water to make the amount needed)

container heavy whipping cream

1/4 cup

Cooking instructions

* Step 1

Preheat oven to 350°F. Spray 24 muffin tins with cooking spray. Add 1 teaspoon melted butter into each tin. Then add a tablespoon of brown sugar into each. Next add 1 tablespoon crushed pineapple. Using the back of a small spoon mix everything all together.

* Step 2

For the cake: Mix cake mix, eggs, oil and juice in med size bowl on low speed of your mixer for 30 sec or til moistened, then turn to med speed and beat for 2 min. Using a 1/4 cup measuring cup add cake batter into each muffin tin. Filling each almost all the way full without overfilling.

* Step 3

Bake in oven for 20 min or til toothpick inserted comes out clean. Once finished take from oven and lay a sheet of foil on top, making sure to tuck around corners. Invert the pan and voila! Mini pineapple upside down cakes!!

* Step 4

For the whipped cream: combine all ingredients into a med size bowl (I let mine sit in the freezer along with my beaters for about 10 min) and beat together til stiff peaks form. Add to cooled cakes.

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