only best MINI PINEAPPLE FLIPS yummy

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:

1. We heat the butter and add the sugar, until forming a caramel.

2. We are going to put a little oil on the cupcake molds with a paper towel, to prevent them from sticking.

3. Then add a spoonful of the caramel to each compartment.

4. 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.

5. 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.

6. Add this mixture to each mold. Fill them one third full.

7. Place in the preheated oven and bake for about 20 minutes. Do the toothpick test.

8. Take out and after about 10 minutes, unmold. Do not leave them longer, because they will stick to the mold

Thank you for sharing the recipe for pineapple cake cupcakes! Here’s a recap of the steps:

Ingredients:

– 2 boxes flour prepared for pineapple cake
– 6 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:

1. Heat the butter and add the sugar, stirring until it forms a caramel.

2. Grease the cupcake molds with a little oil to prevent sticking.

3. Spoon a bit of caramel into each cupcake compartment.

4. Puree the pineapple and reserve the juice. Divide each slice into 8 parts and place 3 small parts in each mold. Cut each cherry in half and place one half in each mold.

5. Preheat the oven to 350°F (175°C). Prepare the cake mix following the package instructions. Combine the flour from the 2 boxes, 6 eggs, 2 cups of pineapple juice, and 1 cup of oil. Mix well with a hand mixer.

6. Pour the cake mixture into each mold, filling them one-third full.

7. Bake in the preheated oven for about 20 minutes. Use the toothpick test to check for doneness.

8. Remove from the oven and let cool for about 10 minutes before unmolding. Do not leave them in the molds longer, as they may stick.

Enjoy your delicious pineapple cake cupcakes!