Brown Sugar Pineapple Mini Dump Cakes
What could be better than your own fun-size dessert, reminiscent of pineapple upside down cake? The secret is they’re made from just 4 ingredients layered right in the ramekins before baking.
3 cans (15.5 oz. each) Del Monte® Pineapple Tidbits
1 cup packed dark brown sugar
1 box (about 15 to 16 oz.) yellow or spice cake mix
12 Tbsp. (1½ sticks) butter, sliced into 12 pieces
Preheat oven to 350°F. Place 12 ramekins (8 oz. each) on a rimmed large baking sheet. Drain pineapple well, reserving all juices.
In each ramekin, dump a heaping ¼ cup of pineapple tidbits. Stir brown sugar into reserved pineapple juice to dissolve. Pour ¼ cup pineapple juice mixture into each ramekin.
Sprinkle each with ¼ cup cake mix; spread it out evenly across the entire surface of pineapple.
Top each with 1 slice of butter.
Bake 55 minutes to 1 hour or until tops are deep golden brown and fruit is bubbly. Dust with powdered sugar or top with whipped cream or vanilla ice cream before serving, if desired.
VARIATIONS: Prepare as recipe directs, except:
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