Upside Down Pineapple Muffins

By dpearce

Ingredients

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

Details

Servings 1
Cooking time 20mins
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. (Pineapple will come up the sides.) 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 mixer 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.

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