Here you go!
1 box of yellow or pineapple cake mix
2 cans of pineapple ring slices (drain, saving juice as your water)
Maraschino Cherries drained
3/4 cup butter or margarine
1 1/2 cup brown sugar
Preheat oven to 350oF.
Spray dessert bowls with non stick cooking spray and place on baking sheet. (I got about 11 or 12 Longaberger dessert bowls per recipe)
Mix boxed yellow or pineapple cake mix according to direction except substitute the water with pineapple juice. Set aside
Melt butter over heat in sauce pan & add brown sugar. Cook until well blended about 2 minutes
Place 1 heaping tablespoon in the bottom of each Longaberger dessert bowl. Any remaining brown sugar mix can be divided amongst the dessert bowls.
Place one pineapple ring in each Longaberger Dessert Bowl and press down lightly, place one maraschino cherry in the center of each pineapple ring pressing down into the brown sugar mixture!
Place a heaping 1/4 cup of the cake batter on top of each pineapple ring. Making sure the pineapple ring is completely covered. Place any extra mix evenly amongst all the dessert bowls. Bowls should be about ½” from the top rim.
Place the Longaberger® Dessert Bowls on a baking sheet in the oven and bake at 350 for about 30 - 35 minutes.
Remove from oven and cool for 5 minutes then with an oven mitt or wash rag folded carefully turn over all the dessert bowls onto a Longaberger® Cake Plate or each cake onto a Longaberger® Bread Plate.
If you turn over all the dishes, allowing each one to set about a minute, the mini cakes will come out easily. They are almost too pretty to eat!
Serve Warm or Cold!
Enjoy!
2 cans of pineapple ring slices (drain, saving juice as your water)
Maraschino Cherries drained
3/4 cup butter or margarine
1 1/2 cup brown sugar
Preheat oven to 350oF.
Spray dessert bowls with non stick cooking spray and place on baking sheet. (I got about 11 or 12 Longaberger dessert bowls per recipe)
Mix boxed yellow or pineapple cake mix according to direction except substitute the water with pineapple juice. Set aside
Melt butter over heat in sauce pan & add brown sugar. Cook until well blended about 2 minutes
Place 1 heaping tablespoon in the bottom of each Longaberger dessert bowl. Any remaining brown sugar mix can be divided amongst the dessert bowls.
Place one pineapple ring in each Longaberger Dessert Bowl and press down lightly, place one maraschino cherry in the center of each pineapple ring pressing down into the brown sugar mixture!
Place a heaping 1/4 cup of the cake batter on top of each pineapple ring. Making sure the pineapple ring is completely covered. Place any extra mix evenly amongst all the dessert bowls. Bowls should be about ½” from the top rim.
Place the Longaberger® Dessert Bowls on a baking sheet in the oven and bake at 350 for about 30 - 35 minutes.
Remove from oven and cool for 5 minutes then with an oven mitt or wash rag folded carefully turn over all the dessert bowls onto a Longaberger® Cake Plate or each cake onto a Longaberger® Bread Plate.
If you turn over all the dishes, allowing each one to set about a minute, the mini cakes will come out easily. They are almost too pretty to eat!
Serve Warm or Cold!
Enjoy!
