Pineapple Upside Down Cupcakes

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2016 01Jan Recipes-PineappleCupcakes FeatureIngredients

  • 1 can (20 oz) sliced pineapple, drained, juice reserved
  • 1 box yellow cake mix
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/3 cup butter, melted
  • 2/3 cup packed brown sugar
  • 12 maraschino cherries, cut in half

Directions

  1. Heat oven to 350°. Spray 24 regular-size muffin cups with cooking spray.
  2. Cut each pineapple slice into 4 pieces; set aside.
  3. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
  4. In small bowl, stir together melted butter and brown sugar.
  5. Spoon 1 1/2 teaspoons butter mixture into each muffin cup.
  6. Top each with 2 pineapple pieces.
  7. Place cherry half, cut side up, in center of pineapple pieces.
  8. Spoon 1/4 cup batter into each cup.
  9. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  10. Cool 5 minutes.
  11. Run knife around edge of cupcakes to loosen; invert onto cookie sheet.
  12. Serve warm.
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