A delightful parfait inspired by the classic Pineapple Upside-Down Cupcakes, featuring layers of moist cake, whipped cream, vanilla yogurt, and tropical flavors.
Ingredients: 1/2 cup unsalted butter, melted. 1 cup packed light brown sugar. 1 can 20 ounces pineapple slices in juice, drained and juice reserved. 1/2 cup chopped maraschino cherries. 1 box yellow cake mix. 1 cup pineapple juice reserved from canned pineapple. 1/3 cup vegetable oil. 3 large eggs. 1 cup whipped cream. 1/2 cup vanilla yogurt. 1/4 cup shredded coconut, toasted. Fresh mint leaves for garnish.
Instructions: Set the oven to 350F 175C and heat it up. Melt the butter and mix it with the brown sugar in a bowl. Fill each cupcake cup with an equal amount of the mixture. In each cup, put a slice of pineapple and put a maraschino cherry in the middle. Put the cake mix, pineapple juice, vegetable oil, and eggs in a different bowl and mix them together well. Fill each cup about two thirds of the way to the top with cake batter. Place the pineapple and cherry in the cups. Bake for 20 to 25 minutes, or until you can stick a toothpick in and it comes out clean. After the cupcakes have cooled for 5 minutes, flip them over onto a serving platter to see the pineapple topping. Put shredded cupcakes, whipped cream, vanilla yogurt, and toasted coconut on top of each other in serving glasses. Do it again, and this time put more whipped cream, a pineapple slice, a cherry, and some fresh mint leaves on top. Serve your Pineapple Upside-Down Cupcakes Parfait right away and enjoy it!
Prep Time: 20 minutes
Cook Time: 25 minutes
Westman Parent