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Pineapple Upside-Down Cupcakes

Here's a twist for turning a crowd-pleasing classic dessert into fun individual treats!

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Betty Blogger
Pineapple, warm butter, gooey brown sugar and cherries are the delicious flavors that make up a pineapple-upside down cake. Now you can have all those amazing tastes in a cupcake. And you can eat the whole thing yourself. How great is that!? 

Let’s get started! First, you will need Betty Crocker® SuperMoist® yellow cake mix, butter, brown sugar and, of course, cherries.

Pineapple Upside Down Cupcakes
Cut each pineapple slice into four pieces; set aside. Pineapple Upside Down Cupcakes
In a large bowl, beat the cake mix, oil, eggs and reserved pineapple juice with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping the bowl occasionally. Frosted Toast Crunch Cupcakes
In a small bowl, stir together melted butter and brown sugar. Spoon 1-1/2 teaspoons into each muffin cup. Pineapple Upside Down Cupcakes
Top each with two pineapple pieces. Place a cherry half, cut side up, in the center of the pineapple pieces. Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes
Spoon 1/4 cup batter into each cup. Pineapple Upside Down Cupcakes
Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Cool 5 minutes. Pineapple Upside Down Cupcakes
Run a knife around the edge of the cupcakes to loosen. Invert the pan onto a cookie sheet and lift up. Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes
Serve warm and enjoy one or two cupcakes yourself! Pineapple Upside Down Cupcakes

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