Reviews & Comments

I just made these, and they were AWESOME!! Mix didn't make all 24, but I got 18 very pretty little desert cupcakes!! Family was very impressed! THANK YOU BETTY CROCKER!!!

Made these today for company. Used a rounded teaspoon (measuring teaspoon) of the brown sugar mixture and it was just about perfect amount. Used pineapple tidbits from 20 ounce can. Counted out 7 for each muffin cup and then went back and added one more to most of them, so 8 tidbits seem to be the right number. Again, used a 1/4 cup measure for the batter to go in each cavity and scraped the bowl carefully and it was pretty exact. Let cool 5 minutes as instructed. I sprayed the non-stick pans so there wasn't much problem turning the pan upside down onto a sheet pan. Served with whipped cream. Very moist. Perfect recipe. Will do this again, for sure.

I just made these using pineapple tidbits in place of the rings, did not use the entire 20 ounce can, had about 1/4 cup left. I also put them in cup cake papers. They came out ok, although some of the brown sugar was stuck to the paper. Probably would have been better if I didn't use the papers. The cake was very moist and yummy.

Do you have to serve this warm? I was going to make these for work, so I make them the night before. Would they not be ok if I put them in the fridge overnight? Any suggestions?