Pineapple Upside-Down Cupcakes
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- 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
- 1 Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
- 2 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.
- 3 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.
- 4 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.
This recipe is a personal recipe added by beautigredoux and has not been tested or endorsed by MyRecipes.
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Pineapple Upside-Down Cupcakes Recipe at a Glance
- COURSE: Desserts