Pineapple Upside-Down Cupcakes

By ldelmas

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

Preparation

Step 1

1.Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
2 Cut each pineapple slice into 4 pieces; set aside. 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.
3 In 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.
4 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. EXPERT TIPS;
You can use crushed pineapple instead of the pineapple rings. Just divide the pineapple evenly among the muffin cups.

White cake mix can be substituted for yellow, if desired.