Pineapple Upside-Down Cupcakes
Ingredients
- 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
Directions
Heat 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. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup. 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!!
Source: Pineapple Upside-Down Cupcakes
3 Replies to “Pineapple Upside-Down Cupcakes”
Yummmmmmmmy…I am going to try this on my lovely Goldfinch. He loves Thai food…this would make a perfect naughty pudding after a green curry.
Is it deliberate that you don’s have a like button on your posts. I enjoyed reading your journal post about your trip to NewYork NewYork!
Thanks! I never though about having a Like button on my post, though it sounds like a good idea.
Have you made these? I’d recommend adding a picture of your own to these posts.