Desserts
Pineapple Upside Down Cupcakes
Description
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.
Ingredients:
- 1/4 cup butter
- 3/4 cup packed brown sugar
- 12 maraschino cherries without stems, cut in half
- 3 cans (8 oz) pineapple slices in juice, drained, juice reserved
- 1 box Betty Crocker Super Moist Yellow Cake Mix
- 1 cup reserved pineapple juice
- 1/3 cup vegetable oil
- 3 eggs
Directions:
- Heat oven to 350°F. Spray 24 nonstick regular-size muffin cups (2 3/4x1 1/4-inch) with cooking spray.
- In 1-quart sauce pan, melt butter. Stir in brown sugar. Place about 1 1/4 teaspoons brown sugar mixture in each cup; spread evenly in bottom of cup. Place cherry half cut side up in center of each cup. Cut each pineapple slice into 4 pieces. Place 2 pieces of pineapple around cherry in center; press lightly into mixture.
- In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edges of cupcakes to loosen; turn upside-down onto cookie sheet; cool about 20 minutes. Serve warm. Store loosely covered at room temperature.
