Mini Pineapple Upside-Down Cakes:

Mini Pineapple  Upside-Down Cakes:
Ingredients:
– 2 boxes of pineapple-flavored cake mix
– 6 eggs
– 1 cup of oil
– 2 cups of pineapple juice
– 2 sticks of unsalted butter
– 2 cups of brown sugar
– 2 cans of pineapple slices
– 1 small jar of maraschino cherries

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Preparation:
1. Heat the butter and add the brown sugar to make caramel.
2. Grease the cupcake molds lightly with oil using a paper towel to prevent sticking.
3. Add a spoonful of caramel to each compartment.
4. Drain the pineapple slices, reserving the juice for the cake mix. Cut each slice into 8 pieces and place 3 pieces in each mold. Cut each cherry in half and place half a cherry in each mold.
5. Preheat the oven to 350°F (175°C). Now, prepare the cake mix according to the package instructions. In a bowl, combine the cake mix from the 2 boxes, the 6 eggs, 2 cups of pineapple juice, and 1 cup of oil. Mix thoroughly using a hand mixer.

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6. Pour this mixture into each mold, filling them about one-third full.
7. Place the molds in the preheated oven and bake for about
20 minutes. Perform the toothpick test to check for doneness.
8. Remove from the oven and let them cool for about 10 minutes, then unmold the cakes. Do not leave them in the molds for too long, as they may stick