Have you hopped on the toaster oven dessert train yet? If not, now is the time. These miniature versions of classic pineapple upside-down cake are delightfully buttery and moist, so easy to whip up, and a great kitchen project to introduce kids to baking.
6 Tbsp. salted butter, divided
3/4 cup packed light brown sugar
1 (20-oz.) can pineapple tidbits, drained well, 1/4 cup juice reserved
1/8 tsp. table salt
4 maraschino cherries, stems removed
1 (9.4-oz.) box golden cake mix, icing reserved for another use (such as Duncan Hines Perfect Size cake mix)
1 large egg
How to Make It
Preheat toaster oven to 325°F. Heat 4 tablespoons of the butter in a medium saucepan over medium-high. Whisk in brown sugar, and bring to a simmer. Add drained pineapple and salt; cook, stirring often, until thick and syrupy, 8 to 10 minutes.
Place 2 tablespoons of pineapple mixture in bottom of 4 lightly greased (8-ounce) ramekins. Press 1 cherry in center of each ramekin.
Beat together cake mix, egg, reserved pineapple juice, and remaining 2 tablespoons butter with an electric mixer on medium speed until combined, about 3 minutes. Pour 1/3 cup cake mix in each ramekin.
Bake in preheated oven until lightly golden and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cakes stand 5 minutes before carefully inverting them onto a small plate.
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