MINI PINEAPPLE FLIPS
Ingredients:
2 boxes flour prepared for pineapple cake
6 pcs eggs
1 cup oil
2 cups pineapple juice
2 sticks unsalted butter
2 cups brown sugar
2 cans sliced pineapple
1 jar of maraschino cherries
Preparation:
- We heat the butter and add the sugar, until forming a caramel.
- We are going to put a little oil on the cupcake molds with a paper towel, to prevent them from sticking.
- Then add a spoonful of the caramel to each compartment.
- Puree the pineapple and reserve the juice to prepare the cake mixture. Divide each slice into 8 parts and place 3 small parts in each mold. Then cut each cherry in two and put one half in each mold.
- Preheat the oven to 350° F. Now let’s get to the cake mix: following the package instructions. Pour the flour from the 2 boxes into a mold, add the 6 eggs, 2 cups of pineapple juice and 1 cup of oil. With the hand mixer, stir perfectly.
- Add this mixture to each mold. Fill them one third full.
- Place in the preheated oven and bake for about 20 minutes. Do the toothpick test.
- Take out and after about 10 minutes, unmold. Do not leave them longer, because they will stick to the mold.