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PINEAPPLE UPSIDE DOWN CUPCAKES

Active Time : 15 minutes
Total Time : 45 minutes
Serves : 20 cupcakes
INGREDIENTS
  • - Nonstick cooking spray
  • 1 cup light brown sugar packed
  • 1/2 cup unsalted butter
  • 2 (20 ounce) cans pineapple slices in natural juice drained
  • 10 maraschino cherries
  • 1 (15.25 ounce) package yellow cake mix
  • 1 cup water
  • 1/2 cup pure vegetable oil
  • 3 large eggs
DIRECTIONS

Preheat oven to 350?F. Spray 24 regular-size muffin cups with cooking spray. Set aside.

Cut each pineapple slice into 3 pieces. Set aside.

In large bowl, mix cake mix, water, oil, and eggs until well combined. Set aside.

In microwave safe bowl, melt butter. Stir in brown sugar.

Spoon 1 heaping teaspoon of butter mixture into each muffin tin. Next, place a whole cherry into the center of each muffin tin. Then, press two pineapple pieces into each muffin tin. Finally, with a medium ice cream scoop, fill muffin tins with cake batter.

TIP: Tap muffin tin on counter top. This will release excess air bubbles creating a flat cupcake.

Bake 15-18 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cupcakes to loosen. Flip muffin tin upside down onto cookie sheet.

Serve warm.