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pineapple Upside-Down Cupcakes



1 can (20 oz) sliced pineapple, drained, juice reserved

1 box Betty Crocker yellow cake mix or Duncan Hines Pineapple Supreme 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




Pre-heat oven to 350°F.

Spray 24 regular-size muffin cups with cooking spray. (or 12 larger)

Cut each pineapple slice into 4 pieces; set aside.

In a large bowl, beat cake mix, oil, eggs, and reserved pineapple juice with an electric mixer on low speed for 30 seconds.

Then Beat on medium speed for 2 minutes, scraping the bowl occasionally.


In a small bowl, stir together melted butter and brown sugar.

Spoon 1 1/2 teaspoons of butter mixture into each muffin cup.

Top each with 2 pineapple pieces. Place the cherry half, cut side up, in the center of the pineapple pieces.

Spoon 1/4 cup batter into each cup.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Cool for 5 minutes then Run a knife around the edge of the cupcakes to loosen; invert onto cookie sheet. Serve warm.

Recipe can be modified to use a larger 12 muffin pan



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