Everyone loves cupcakes, and no one can resist pineapple upside-down cake. We've found a way to brings these favorites together in a sure-to-please treat.
- Prep20 MIN
- Total50 MIN
- Servings24
Ingredients
1
can (20 oz) sliced pineapple, drained, juice reserved
1
box Betty Crocker™ Super Moist™ 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
Steps
- 1Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
- 2Cut each pineapple slice into 4 pieces; set aside. In 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.
- 3In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter 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.
- 4Bake 20 to 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.
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