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Pineapple Upside Down Cupcakes

Author Michele Brosius

Ingredients

  • 1 ⁄2 cup butter melted
  • 1 1 ⁄2 cups brown sugar
  • 24 maraschino cherries
  • 2 20 ounce cans crushed pineapple
  • 1 box of your favorite yellow cake mix
  • 3 eggs
  • 1 1/3 cups pineapple juice
  • 1/3 cup vegetable oil

Instructions

  • Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F.
  • Grease 24 muffin cups.
  • Line a work surface with waxed paper
  • Spoon 1 teaspoon melted butter into the bottom of each muffin cup.
  • Spoon 1 tablespoon brown sugar in each muffin cup.
  • Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  • Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an
  • even layer.
  • Mix yellow cake mix, eggs, pineapple juice and vegetable oil in a large bowl with an electric mixer on low speed
  • until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
  • Pour cake batter into the muffin cup, filling them to the top; do not overfill.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20
  • minutes.
  • Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the wax paper to release. Serve with
  • pineapple and cherry sides up.