Pineapple Upside Down Cupcakes

By ksgroves

Ingredients

• 1 box yellow cake mix
• 1 (3/4 oz) vanilla instant pudding
• 3 eggs
• 1/3 cup oil
• 2/3 cup pineapple juice
• 1/3 cup milk
• 1 (8 oz.) can pineapple slices, drained (save Juice) OR 1 (8 oz. can crushed pineapple, drained (save juice)
• Topping
• 1 stick butter, melted
• 1 cup brown sugar
• maraschino cherries

Preparation

Step 1

Spray muffin pans well with cooking spray. Melt butter and brown sugar together on top of stove. Add 1 tbs sugar mixture to each muffin cup.

Next put in 1 tbs crushed drained pineapple OR 1 pineapple slice in bottom of each cup. In a large mixing 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 350 degree preheated oven for 25 minutes. Remove and let cool at least 10 minutes. Run a knive around the edges to loosen muffins from cups before removing. Turn cupcakes upside down on a platter and add cherries.

NOTE: I used one regular 12 cup muffin tin and one large 6 cup tin to make these 18 cupcakes. This will make 24 cupcakes if using 2 regular sized muffin tins.