1 stick butter1 ½ c brown sugar
1 24 oz can sliced pineapple, (12 slices, quartered), DO NOT DRAIN
1 18.25 oz box white cake mix, plus ingredients need for cake mix, omit water
Melt butter in a small bowl; stir in brown sugar. Press mixture into the bottom of 24 greased muffin tins. Take 2 quarters of a pineapple and place them in the bottom of each muffin tin, creating like a rainbow shape that fits together.
Preheat oven and prepare cake mix as directed on box except use the pineapple juice from the can instead of the water. Separate the cake mix between each muffin tin, filling about 2/3 full like you would with muffins or cupcakes. Bake as directed on the box; upon removing from the oven only cool up to 10 minutes; if you let them cool too long they will stick to the pan.
No comments:
Post a Comment