1 can (20 oz) sliced pineapple, drained, juice reserved
1 box Betty Crocker™ SuperMoist™ 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
Instructions
oven to 350°F. Spray 24 regular-size muffin cups
with cooking spray.
Cut 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.
In 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.
Bake 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.
Originally Submitted
6/7/2015
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