Ramos Pineapple Cupcakes

Pineapple Cupcakes

Ramos Pineapple Cupcakes
Ramos Pineapple Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Can (20 oz) sliced pineapple,drained,juice reserved

  • 1

    Box yellow cake mix

  • 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. Heat over to 350°F. Spray 24 regular-size muffin cups with cooking spray 2. Cut each pineapple slice into 4pieces; set a aside. In a large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. 3. In a a small bowl, stir together melted butter and Brown sugar. Spoon 1 1/2 teaspoon mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 Cup batter into each cup. 4. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm. RAMOS SECRET TOUCH: I use crushed pineapple and I tend to use more butter and sugar the extra absorbs in the bread and it tastes better. Make sure you use butter cooking spray and plenty cuz they will stick.

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