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Pineapple Upside Down Cupcakes Recipe

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This recipe for Pineapple Upside Down Cupcakes, by , is from Hardie Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Karen Hall
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Heat oven to 350°F.

Spray 24 regular-size muffin cups with cooking spray.

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.

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 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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