INGREDIENTS
1 Gluten free vanilla cake mix (I used Betty Crocker)
1 can sliced Pineapple in Pineapple juice (reserve juice)
2/3 Cup of the Pineapple juice to use in place of water for cake mix
Maraschino Cherries
1/2 stick Butter
1/3 Cup Brown Sugar
DIRECTIONS
1. Prepare Cake mix as directed on package (my mix called for 2/3 cup water which I replaced with the juice from the can of pineapple)..set aside
2. In a glass bowl add butter and brown sugar and microwave 30-40 seconds and stir
3. Spray your muffin tin and place a spoonful of the brown sugar mixture in each spot...then take a slice of pineapple and cut in half, cut in half again and place one on each side of bottom of pan
4. Cut a cherry and place in middle of pineapple slices
5. Pour cake batter on top filling not all the way to top (about 3/4
6. Bake according to directions (mine took about 20 minutes)
7. When done, let cool slightly then place a cookie sheet on top of muffin tin and flip over,
they should remove easily
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