Mini Pineapple Upside Down Cake


1 1/2 cups Buttermilk Baking Mix

1/2 cup Sugar

1/2 cup Milk

2 tablespoons Shortening

1 teaspoon Vanilla

1 Egg

2 tablespoons Butter

4 tablespoons Brown Sugar

1 can Crushed Pineapple

1 jar Maraschino Cherries

1/4 cup Powdered Sugar

1-2 pineapple juice

Mix together the baking mix, sugar, milk, shortening, vanilla and egg.
Melt the butter and distribute it evenly into the four pans. Swish it around to cover the bottom and some of the sides.

Add some of the shredded pineapple into the pan, lightly covering the brown sugar. Cut one maraschino cherry for each cake. Chop the cherry into 8 small pieces, and sprinkle onto the pineapple.

Fill the pan halfway with the batter. Bake for 15-20 minutes. Let cool for 10 minutes.
Remove from pan and let cool completely.
Mix together the powdered sugar and the pineapple juice. Add the juice a little at a time until the mix is slightly thickened. Place a circle of juice mix on the middle of serving plate. Place upside down cake on top of mix. Drizzle cake with juice mix. Sprinkle plate with pineapple and cherry pieces.

7. Enjoy!