Pineapple Upside Down Cupcakes*

By srumbel

Here’s a simple recipe for delicious Coconut Pineapple Upside Down Cupcakes that are perfect for your luau party, summer shower or indoor beach party! Flavored with coconut rum, brown sugar, and pineapple juice, these cupcakes offer a little escape to paradise.
from wilton.com

Ingredients

• 1 can sliced pineapple (20 oz)
• 1 package of your favorite yellow cake mix or recipe (15.25 oz)
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup light rum (coconut flavored)
• 1/2 cup butter (1 stick), melted
• 1 cup light brown sugar
• Whipped Cream (for garnish, optional)
• Maraschino cherries (for garnish, optional)

Preparation

Step 1

Step 1

Preheat oven to 350ºF.

Prepare mega muffin pan with vegetable pan spray.
Step 2

Drain pineapple slices, reserving ½ cup juice.
Step 3

In medium bowl, stir together butter and brown sugar. Divide evenly among cavities. Cut each pineapple slice into eight pieces. Divide pineapple among cavities, 3-4 in each.
Step 4

In large bowl, beat cake mix, eggs, vegetable oil, coconut rum, and pineapple juice with electric mixer on low speed 30 seconds. Scrape bowl. Beat on medium speed 2 minutes. Divide batter evenly among cavities, pouring over pineapple slices. Nonalcholic Substitution: Substitute pineapple juice for coconut rum.
Step 5

Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Rotate pan halfway through baking. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.

Top each with whipped cream and a maraschino cherry if desired.

Makes: About 24 cupcakes