Here's a twist for turning a crowd-pleasing classic dessert into fun individual treats!
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.
Cut each pineapple slice into four pieces; set aside.
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.
In a small bowl, stir together melted butter and brown sugar. Spoon 1-1/2 teaspoons into each muffin cup.
Top each with two pineapple pieces. Place a cherry half, cut side up, in the center of the pineapple pieces.
Spoon 1/4 cup batter into each cup.
Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Cool 5 minutes.
Run a knife around the edge of the cupcakes to loosen. Invert the pan onto a cookie sheet and lift up.
Serve warm and enjoy one or two cupcakes yourself!
