Ingredients:
1/2 stick (1/4 cup) butter, melted
1/2 cup packed light brown sugar
1 tablespoon reserved pineapple juice
1/3 cup sliced almonds
1 can (20 oz) sliced pineapple, drained with juice reserve
1 package yellow cake mix
1/3 cup vegetable oil
3 large eggs
1 1/3 cups diluted pineapple juice (reserve pineapple juice plus enough water)
Preheat oven to 350 F. Spray 10 jumbo muffin holes with cooking oil spray; set aside.
Stir in brown sugar and 1 tablespoon pineapple juice with melted butter. Divide brown sugar syrup among 10 muffin holes. Sprinkle almonds on top of brown sugar syrup. Place a pineapple slice in each cup, pressing down to fit in muffin holes.
In a large mixing bowl, beat together cake mix, oil, eggs and pineapple juice using electric mixer until well combined. Spoon cake batter into prepared muffin cups, about 1/2 cup batter per muffin hole.
Bake for about 30 minutes or until a toothpick inserted in center of cake comes out clean. Cool in rack for about 5 minutes. Loosen sides of cakes and invert onto wax paper. Cool completely. Serve with a scoop of vanilla ice cream with caramel topping and garnish with almond slices. Yield: 10 servings
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