Pineapple Upside-Down Cupcakes

By nanapuddin

Ingredients

• 1 can (20 oz) sliced pineapple, drained, juice reserved
• 1 box Betty Crocker® SuperMoist® 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

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

Pineapple, warm butter, gooey brown sugar and cherries are the delicious flavors that make up a pineapple-upside down cake. Now you can have all those amazing tastes in a cupcake. And you can eat the whole thing yourself. How great is that!?

Let’s get started! First, you will need Betty Crocker® SuperMoist® yellow cake mix, butter, brown sugar and, of course, cherries.

In a large bowl, beat the cake mix, oil, eggs and reserved pineapple juice with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping the bowl occasionally.

In a small bowl, stir together melted butter and brown sugar. Spoon 1-1/2 teaspoons into each muffin cup.

Top each with two pineapple pieces. Place a cherry half, cut side up, in the center of the 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. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.