3-2-1 Pineapple Upside Down Cake

3-2-1 Pineapple Upside Down Cake

Makes 24 mugs of cake
Author Wendy Sondov themondaybox.com

Ingredients

  • 1 box Angel Food Cake mix
  • 1 box yellow cake mix
  • Non-stick spray if not using disposable cups and not shipping by air
  • Water
  • 1 jar pineapple ice cream topping
  • 1 bag brown sugar
  • 1-2 jars maraschino cherries
  • 2- 20 oz. cans pineapple rings 10 rings in each can, packed in pineapple juice, drained

Directions

  1. In a gallon sized ziplock bag, combine the two boxes of cake mix. Shake the bag to mix thoroughly.
  2. Lightly coat the inside of a small microwaveable bowl with non-stick spray or use a disposable microwave safe paper snack cup. (Without the spray the bowl is harder to clean.)
  3. Sprinkle 1 tablespoon of brown sugar at the bottom of the cup/bowl.
  4. Place 1 pineapple ring on top of the brown sugar and 2 cherries in the hole of the ring.
  5. (Here comes the 3-2-1 part) In a separate mug/bowl, stir together 3 tablespoons of cake mix, 2 tablespoons of water, and 1 tablespoon pineapple syrup/topping . Mix to combine thoroughly.
  6. Pour the batter into the prepared cooking bowl on top of the pineapple.
  7. Place the bowl on a small plate to catch any possible overflow drips and microwave on high for 1 minute.
  8. Immediately upon removing from the microwave, run a knife gently around the sides of the bowl to loosen the cake from the bowl.
  9. Dump the cake onto a plate and eat immediately.

Packing Tips

Combine the two cake mixes into a labeled gallon-size ziplock bag. Include a measuring spoon, a bag of brown sugar, pineapple rings packed in juice, a jar of maraschino cherries, and a jar of pineapple ice cream topping. Include microwave safe paper snack cups/bowls, small paper plates, and plastic spoons.