This past weekend, I was going through the countless recipes I have torn out of magazines and trying to come up with an efficient and attractive way to organize them. While this venture was unsuccessful (anyone have any tips?), I did come across a recipe from Every Day with Rachel Ray that looked easy enough to throw together for a cookout that evening.
With only 5 ingredients involved and most of them being pretty basic, I just had to make a quick run to the store for crushed pineapple and maraschino cherries. The recipe was just as easy as it looked in the magazine and, with a minor adjustment to the amount of pineapple, it was absolutely delicious.
Mini Pineapple Upside Down Cakes
1/4 cup brown sugar, packed
1/4 cup butter, melted
1/2 cup crushed pineapple, patted dry
Maraschino cherries, quartered
1 box yellow cake mix, prepared according to instructions
Preheat oven to 350 degrees.
Mix melted butter, brown sugar, and pineapple in small bowl. Prepare cake mix according to instructions (you’ll have a lot of extra that you can save for another recipe!) In greased mini muffin tin, layer 1 quarter maraschino cherry, pineapple-butter-sugar mixture, and cake mix. Fill the muffin tin about 2/3 of the way full.
Bake at 350 degrees for 12 minutes. Immediately run a knife along the edge of each cake to loosen it from the tun. Turn upside down to release from the pan. Serve warm. Enjoy!
Also, did anyone have any luck with the now infamous Lilly Pulitzer Endless Summer Sale? Per usual, it wasn’t working in the morning, but I was able to snag a couple dresses this evening. How fabulous are these? They’re both still available in almost every size, which is amazing considering they have great reviews and are both under $50. The website seems to be working smoothly now so definitely check them out!