Ingredients: |
Ingredients: cooking spray ½ cup butter, melted 1 ½ cups brown sugar 24 maraschino cherries 1 (20 ounce) can crushed pineapple 1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme) 1 ⅓ cups pineapple juice ⅓ cup vegetable oil 3 eggs 1 tablespoon confectioners' sugar for dusting, or as needed
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Directions: |
Directions:Preheat the oven to 350 degrees F (175 degrees C). Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.
Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.
Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.
Pour batter into the muffin cups, filling them to the top; do not overfill.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar before serving. |