Ingredients: |
Ingredients: cooking spray 1/2 cup butter, melted 1 1/2 cups brown sugar 24 maraschino cherries 1 (20 ounce) can crushed pineapple 1 package pineapple cake mix 3 eggs 1 1/3 cups pineapple juice 1/3 cup vegetable oil 1 tablespoon confectioners' sugar for dusting, or as needed
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Directions: |
Directions:1. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees. 2. Spray 24 muffin cups with cooking spray. 3. Line a work surface with waxed paper. 4. Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. 5. Spoon 1 tablespoon brown sugar in each muffin cup. 6. Press a maraschino cherry into the center of the brown sugar in each muffin cup. 7. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer. 8. Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes. 9. Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill. 10. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. 11. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar. |