Pineapple Upside Down Muffins

By jab120638

Ingredients

• 1-2 cans (12 slices) pineapple slices, juice reserved (about 3/4 cup juice)
• 1 small jar Maraschino cherries
• 3/4 cup dark brown sugar
• 1 stick butter
• 1 box yellow cake mix (I used Pillsbury or Betty Crocker)
• 3 eggs, beaten
• Vegetable oil, per cake instructions

Details

Servings 1
Adapted from twocousinsandaskillet.wordpress.com

Preparation

Step 1

1 box yellow cake mix (I used Pillsbury or Betty Crocker)

3 eggs, beaten

Preheat oven to 350, or what is specified on cake instructions.

In a large muffin pan, put a tab of butter (about 3/16″ thick) in all cups of pan. Divide brown sugar into each cup in pan. Place muffin pan in preheating oven to melt butter. Remove from heat.

Place one pineapple ring in bottom of each cup in pan. Place a cherry in the center of each ring.

In a mixing bowl, combine cake mix, eggs and oil. Put reserved pineapple juice and add water according to necessary amount for cake mix (usually one cup). Blend with a mixer.

Pour cake mix into each cup, filling about 3/4 full.

Bake in oven according to cake instructions. Remove from oven and invert onto cookie sheet. Let sit for about 5-10 minutes to set. Shake slightly to get them to slip out of muffin pan.

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