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Pineapple Upside Down Cupcakes Recipe

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This recipe for Pineapple Upside Down Cupcakes is from The Lowther Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Cupcakes
Ingredients:  
Ingredients:  
1 box Pillsbury Moist Supreme Classic Yellow cake mix (The one with pudding in the mix)
1 3.4-oz pkg vanilla instant pudding
3 eggs
⅓ c oil
⅔ c pineapple juice
½ c milk
1 8-oz can pineapple slices, drained (save juice)
1 8-oz can crushed pineapple, drained (save juice)
Directions:
Directions:
Spray muffin pans well with cooking spray.
Melt butter and sugar together on top of stove.
Add 1 tbsp of the sugar mixture to each muffin cup.
Next put in 1 tbsp crushed pineapple OR 1 slice pineapple slice in the bottom of each cup.
In a large bowl, mix cake mix, puddng mix, eggs, oil, jouice, and milk with mixer.
Fill cups ½ to ¾ full with cake mix.
Bake in preheated 350ºF oven for 25 minutes.
Remove and let cool at least 10 minutes.
Run a knife around the edges to loosen cupcakes before removing.
Turn cupcakes upside down on a platter and add cherries.
Personal Notes:
Personal Notes:
I used a regular 12 cup muffin tin and a large 6 cup tin to make these. This way the recipe makes 18 cupcakes. if using a 12 c muffin tin, this should make about 24 cupcakes. You could use all crushed pineapple or all sliced pineapple. I wanted to try both ways to see how they turned out. The sliced pineapple rings work better in the large muffin tins. These would be good with whipped topping. You can also add nuts to the mix.

 

 

 

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