PINEAPPLE UPSIDE DOWN CUPCAKES

By á-24918

Makes 18 muffins if using the pinapple slices (cut in half) - 24 cupcakes if using crushed pineapple.

Ingredients

• 1 box Pillsbury Moist Supreme Classic Yellow Cake Mix with pudding in the mix
• 1 (3.4 ounce) Vanilla Instant Pudding Mix
• 3 eggs
• 1/3 cup oil
• 2/3 cup pineapple juice
• 1/3 cup milk
• 1 (8 ounce) can pineapple slices, drained (save juice)
• OR
• 1 (8 ounce) can crushed pineapple, drained (save juice)
• Topping
• 1 stick butter, melted
• 1 cup brown sugar
• maraschino cherries

Preparation

Step 1

Spray muffin tins well with cooking spray. Melt butter and sugar together on top of the stove.

Add 1 tablespoon sugar mixture to each muffin cup. Next, put in 1 tablespoon crushed, drained pineapple or 1 pineapple slice (cut in half & fit to make a ring) in bottom of each cup.

In a large bowl mix cake mix, pudding mix, eggs, oil, juice and milk with mixer. Fill cups 1/2 to 3/4 full with cake mix. Bake in preheated 350 degree oven for 25 minutes. Remove and let cool at least 10 minutes. Run a knife around the edges to loosen muffins from cups before removing. Turn cupcakes upside down on a platter and add cherries.