Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes
Photo by Bonnie O.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • – One 20 ounce can sliced pineapple, drained, juice reserved

  • – 1 box Betty Crocker™ SuperMoist™ yellow cake mix (or your favorite homemade yellow cake batter)

  • – 1/2 cup vegetable oil

  • – 3 eggs

  • – 1/3 cup butter, melted

  • – 2/3 cup packed brown sugar

  • – 12 maraschino cherries, cut in half

Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease 24 regular-size muffin cups. 2. Cut each pineapple slice into 4 pieces and set aside. 3. With an electric mixer and in a large bowl, beat the cake mix, oil, eggs and reserved pineapple juice on low speed for 30 seconds. 4. Increase the speed to medium and beat for 2 minutes, scraping bowl occasionally. 5. In a small bowl, stir together the melted butter and brown sugar. 6. Spoon 1 1/2 teaspoons of the butter mixture into each muffin cup. 7. Place 2 pineapple pieces into each cup, followed by a cherry half – cut-side up – in the center of the pineapple. 8. Spoon 1/4 cup of the batter into each cup on top of the fruit. 9. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. 10. Cool the cupcakes for 5 minutes. Run knife around edge of cupcakes to loosen them, and then turn the muffin tins upside down over a cookie sheet. Serve warm.

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