pineapple upside-down cupcakes

★★★★★ 2
a recipe by
Jennifer Houk
Campbellsville, KY

These are so easy

★★★★★ 2
serves 24
prep time 20 Min
cook time 50 Min

Ingredients For pineapple upside-down cupcakes

  • 1 can
    20oz sliced pineapple drained, juice reserved
  • 1 box
    yellow cake mix
  • 1/2 c
  • 3
  • 1/3 c
    butter, melted
  • 2/3 c
    brown sugar, firmly packed
  • 12
    maraschino cherries cut in half

How To Make pineapple upside-down cupcakes

  • 1
    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.

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