brookefarmer.com
These are mini, individual cakes that are sweet, sticky, and tasty. These unique little cakes are great for portion control and sharing!
brooke farmer
– brown sugar – pineapple chunks – maraschino cherries – yellow cake mix – unsweetened applesauce – eggs
Preheat the oven to 350° F and generously coat two 12-count muffin tins with nonstick cooking spray. Sprinkle ¼ teaspoon of brown sugar in each muffin tin.
Cut 24 pineapple chunks in half and lay four halves in each muffin tin with the narrow ends touching so it resembles a flower. Place 1 cherry half in the center of the pineapple “flower” where the narrow ends meet, then set the tins aside.
With an electric mixer on low speed (or the whisk attachment on a stand mixer), beat together the cake mix, applesauce, reserved pineapple juice, and the eggs until smooth and incorporated, 2 minutes.
Pour the batter evenly in the set-aside muffin tins, and bake until a toothpick inserted in the center comes out clean, 12-15 minutes.
Allow to cool in the muffin tins for 5 minutes, then run a butter knife or a straight spatula along the edges and carefully invert onto a baking sheet, so the bottoms of the cakes are now the tops.