Upside Down Pineapple Muffins

By carvalhohm

Ingredients

• 2 (20-ounce) cans sliced pineapple, drained
• 1 (8-1/2 ounce) can sliced pineapple, drained
• 24 maraschino cherries
• 1/2 cup packed light brown sugar
• 1 (18.25-ounce) package white cake mix
• 1/4 cup canola oil
• 3 egg whites
• 1 (20-ounce) can crushed pineapple, drained, with juice reserved

Details

Servings 24
Preparation time 25mins
Cooking time 45mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 350 degrees F. Coat 24 muffin cups with cooking spray.

Place a pineapple ring in bottom of each cup. Place a cherry in center of each pineapple ring and sprinkle each with an equal amount of brown sugar; set aside.

In a large bowl, with an electric beater on medium speed, beat cake mix, oil, egg whites, and reserved pineapple juice until well combined.

Stir in crushed pineapple and divide mixture evenly among muffin cups.

Bake 20 to 25 minutes, or until golden. Allow to cool 15 minutes then invert muffins onto a cookie sheet. Allow to cool, and serve, or cover until ready to serve.

Notes:
Make sure to invert the muffins while still warm so they'll easily pop out of the muffin cups.