PINEAPPLE UPSIDE DOWN CUPCAKES
By á-24918
Makes 18 muffins if using the pinapple slices (cut in half) - 24 cupcakes if using crushed pineapple.
Ingredients
- 1 box Pillsbury Moist Supreme Classic Yellow Cake Mix with pudding in the mix
- 1 (3.4 ounce) Vanilla Instant Pudding Mix
- 3 eggs
- 1/3 cup oil
- 2/3 cup pineapple juice
- 1/3 cup milk
- 1 (8 ounce) can pineapple slices, drained (save juice)
- OR
- 1 (8 ounce) can crushed pineapple, drained (save juice)
- Topping
- 1 stick butter, melted
- 1 cup brown sugar
- maraschino cherries
Preparation
Step 1
Spray muffin tins well with cooking spray. Melt butter and sugar together on top of the stove.
Add 1 tablespoon sugar mixture to each muffin cup. Next, put in 1 tablespoon crushed, drained pineapple or 1 pineapple slice (cut in half & fit to make a ring) in bottom of each cup.
In a large bowl mix cake mix, pudding mix, eggs, oil, juice and milk with mixer. Fill cups 1/2 to 3/4 full with cake mix. Bake in preheated 350 degree oven for 25 minutes. Remove and let cool at least 10 minutes. Run a knife around the edges to loosen muffins from cups before removing. Turn cupcakes upside down on a platter and add cherries.
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