Upside Down Pineapple Cupcakes (05.19.16)

Posted at 11:32 AM, May 20, 2016
and last updated 2016-05-20 14:00:41-04
  • 1 box yellow cake mix
  • 1/3 cup vegetable oil
  • 1 cup water
  • 3 eggs
  • 1/3 cup butter, melted
  • 2/3 cup packed brown sugar
  • 1 cup pineapple, cut into small chunks
  • 12 maraschino cherries, cut in half

Heat oven to 350°F.

Spray 24 regular-size muffin cups with cooking spray. In large bowl, beat cake mix, oil, eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

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.

Bake 18 to 21 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto a cookie sheet.

Sponsor: Dan’s Market