A fun twist on the traditional pineapple upside down cake– little mini cakes that are so pretty and fun to serve!
The Mini cheesecake pan is back! I love this Chicago Metallic pan so much!!! I know lots of you have gotten this pan for previous recipes (Cookie cheesecakes and Frozen S’mores) and love it– so here’s another! These little cakes could be made in muffin tins- but in the mini cheesecake pan the bottom comes right out and you can keep your toppings in place and pretty– no sticking to the bottom of the pan. Love it! Here’s the recipe: so easy!
- One boxed white cake mix (plus the oil, water and eggs to make according to box)
- 2/3c. packed dark brown sugar
- 1/3c. melted butter
- 1 (20oz.) can of pineapple chunks
- 24 maraschino cherries
- Preheat oven to 350 degrees
- Place disks in the…
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