Pineapple Upside-Down Cupcakes

  • Prep 20 min
  • Total 50 min
  • Servings 24

Ingredients

1
can (20 oz) sliced pineapple, drained, juice reserved
1
box Betty Crocker™ SuperMoist™ yellow cake mix
1/2
cup vegetable oil
3
eggs
1/3
cup butter, melted
2/3
cup packed brown sugar
12
maraschino cherries, cut in half

Steps

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  • 1
    Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
  • 2
    Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
  • 3
    In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
  • 4
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

Notes









Tips

Expert Tips

  • You can use crushed pineapple instead of the pineapple rings. Just divide the pineapple evenly among the muffin cups.
  • White cake mix can be substituted for yellow, if desired.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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