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Steps
1
Heat oven to 350°F. Spray 12 nonstick jumbo muffin cups (3 1/2x1 3/4-inch) with cooking spray. In small bowl, mix melted butter and brown sugar. Spoon and spread about 1 tablespoonful in bottom of each cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
2
In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3
Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edges of cakes to loosen. Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan; cool 30 minutes. Serve cakes warm. Store loosely covered at room temperature.
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You can use 2 (20-oz) cans of pineapple in juice in place of the 3 (8-oz) cans of pineapple, to get the 12 slices for this recipe. Refrigerate remaining slices for another use.
For best results, be sure to use nonstick jumbo muffin cups (3 1/2x1 3/4-inch) for these mini cakes.
Serve topped with sweetened whipped cream.
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