Pineapple Upside Down Cupcakes

By á-50835

Ingredients

• 1 - Pineapple Supreme Cake mix Oil and Eggs called for on box
• Use Pineapple juice in place of water called for on box.
• 1 - Can of pineapple tidbits (save the juice!)
• 1 1/2 Cups of light brown sugar
• 1 Stick of melted butter
• Maraschino Cherries

Details

Servings 6
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Mix the cake as directed on box.
Subsitute the pineapple juice from the canned pineapples in place of water.
(Optional)

Melt the butter.

Spray cupcake pan with cooking spray. (Do not use paper liners!)

Place one teaspoon of melted butter in the bottom of each cup of the pan.

Add one tablespoon of brown sugar on top of the melted butter.

Place one cherry in the center.

Scatter the tidbits around the cherry to form a circle. (I broke each tidbit into two pieces, because it fit better).

Add cake mix on top of the pineapple.

Bake for 18-20 minutes or until cupcakes are cooked.

Let the pan cool on a cooling rack for about 5 minutes.

Run a knife along the inside edge.

Invert cupcake pan on the cooling rack.

Some of the brown sugar and pineapple might stay behind in the pan, just scrap
it out and lay it on top of the cupcakes.

OPTION: Melt the butter and brown sugar in a skillet, add well drained pineapple and 1/4 cup dark rum and brown to a simmer. Spoon topping over the cherry in the tins and cover with the mixed batter.

I used the large muffin tin (6) for this. Fill it with the cake batter 2/3 full (not to the top). Bake 20-22 minutes or until done.