Pineapple Upside-Down Cupcakes

Name: Pineapple Upside-Down Cupcakes
Prep time: 20 min
Total time: 50 min
Ingredients: 1 can (20 oz) sliced pineapple, drained, juice reserved; 1 box Betty Crocker™ Super Moist™ 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

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Prep Time: 20 minutes

Total: 50 minutes

Servings: 24

Author : Jessica Walker

Ingredients

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1 can (20 oz) sliced pineapple, drained, juice reserved1 box Betty Crocker™ Super Moist™ yellow cake mix1/2 cup vegetable oil3 eggs1/3 cup butter, melted2/3 cup packed brown sugar12 maraschino cherries, cut in half

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Instructions

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Step 1

Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.

Step 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.

Step 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.

Step 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.