Dessert
Mini Pineapple Upside-Down Cupcakes
Individual upside-down cupcakes made from yellow cake mix with a brown sugar-butter base, pineapple slices, and maraschino cherries.
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Ingredients
- 1 can (20 ounces) pineapple slices, drained, juice reserved
- 1 box yellow cake mix
- ½ cup vegetable oil
- 3 eggs
- ⅓ cup melted butter
- ⅔ cup packed brown sugar
- 12 maraschino cherries, cut in half
Method
- Heat the oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
- Cut every pineapple slice into 4 pieces; set aside. In a bowl, beat cake mix, oil, eggs, and the reserved pineapple juice with an electric mixer on low speed 30 seconds. Whisk on speed for 2 minutes, scraping bowl occasionally.
- In a small bowl, mix the melted butter and brown sugar together. Put 1½ teaspoons of the butter mixture into each muffin cup. Lay two slices of pineapple on top of each. Place half of a cherry in the center of the pineapple pieces. Put a quarter cup of the batter in each cup.
- Bake 20 to 25 minutes. Cool for 5 minutes. Run a knife around the edge of each cupcake to unmold it, then turn out onto a cookie sheet.
Recipe from foodandbevy.com