A nostalgic favorite gets a modern twist with mini portions, shredded pineapple, and a drizzle of pineapple juice for extra flavor. The perfect summer treat to share or enjoy on your own!
Prepare the Batter: Mix together buttermilk baking mix, sugar, milk, shortening, vanilla, and egg until well combined.
Prepare the Pans: Melt the butter and evenly distribute it into the 4 mini cheesecake pans. Swish the butter around to coat the bottom and sides.
Add Pineapple and Cherries: Add shredded pineapple to the pans, lightly covering the brown sugar. Chop one maraschino cherry into 8 pieces per cake and sprinkle on top.
Fill and Bake: Fill each pan halfway with the batter and bake for 15-20 minutes, or until golden brown. Let cool for 10 minutes.
Cool and Remove from Pan: Carefully remove the cakes from the pans and let them cool completely.
Make the Drizzle: Mix together powdered sugar and pineapple juice. Add juice little by little until it thickens slightly.
Assemble: Place a circle of the juice mixture on a serving plate. Place the mini cake upside down on top of the drizzle. Drizzle the cake with more juice mixture and sprinkle with pineapple and cherry pieces.