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
Preparation:
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. With the hand mixer, mix perfectly.
6. Add this mixture to each mold. Fill them one third full.
7. Take to the preheated oven and bake for about 20 minutes. Take the toothpick test.
8. Take out and after about 10 minutes, unmold. Do not leave them longer, because they would stick to the mold
