Pineapple Upside-Down Cupcakes

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INGREDIENTS:

1 can (20 oz) sliced pineapple, drained, juice reserved

1 box Betty Crocker yellow cake mix or Duncan Hines Pineapple Supreme 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:

Pre-Heat oven to 350°F.

Spray 24 regular-size muffin cups with cooking spray.(or 12 larger)

Cut each pineapple slice into 4 pieces; set aside.

In a large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds.

Then Beat on medium speed 2 minutes, scraping bowl occasionally.

In a small bowl, stir together melted butter and brown sugar.

Spoon 1 1/2 teaspoons butter mixture into each muffin cup.

Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces.

Spoon 1/4 cup batter into each cup.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes then Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

Recipe can be modified to use a larger 12 muffin pan

Enjoy

See also  BLACK FOREST CAKE
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