Mini Pineapple Flips

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 small jar of maraschino cherries

DIRECTIONS:

1. Heat the butter and add the sugar, until it forms 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 tablespoon of the caramel to each compartment.
4. Strain the pineapple and reserve the juice to prepare the cake mix. Cut each slice into 8 parts and place 3 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 we go with the cake mix: following the instructions on the package. Empty the flour from the 2 boxes into a mold, add the 6 eggs, the 2 cups of pineapple juice and 1 cup of oil …