Hello friends! Summer is flying by and things have been super busy for me lately. I spent a lovely weekend at wanderlust, a fabulous yoga and music festival at Stratton Mountain in Vermont. There are various wanderlust festivals happening all over the country, so check it out. I spent my time there with my friend Amy, her sister, and three of their cousins.
Such a good time! This coming weekend, we’ll be in the north woods of Maine, hiking and fishing to our heart’s content. I’ve got plenty of murder mysteries checked out from the library and I’m ready to camp and enjoy a nice long Fourth of July weekend.
If you have plans for a barbeque or a picnic this weekend, consider offering to bring dessert! These Mini Pineapple Upside-Down Cakes are an adorably sweet treat that are fun, festive, and delicious. They use “convenience” ingredients so they come together quickly. You’ll need mini bundt pans to make these personal cakes – if you don’t have them, you could make this as a large bundt cake instead.
Mini Pineapple Upside-Down Cakes
makes 12 mini cakes or 1 large bundt cake
1 butter cake mix + ingredients required on the box
1 can sliced pineapple rings
12 maraschino cherries
1/2 c. brown sugar
1/4 c. unsalted butter, melted
Grease the cake pans and set aside. Prepare the cake mix according to package directions.
Mix melted butter and brown sugar in a small bowl. Spoon some of the mixture into each of the bundt pans.
Slice each ring of pineapple and each maraschino cherry in half. Arrange in the bottom of the mini bundt pan with the cherries in the space between the halves of pineapple. Spoon the cake batter over the fruit.
Let the cakes cool for at least 15 minutes before turning out onto wire racks.