pineapple upside down cupcakes

Ingredients

• Servings: 2
• cooking spray
• 1/2 cup butter, melted
• 1 1/2 cups brown sugar
• 24 maraschino cherries
• 1 (20 ounce) can crushed pineapple
• 1 (18.25 ounce) package pineapple cake mix (such as duncan hines® pineapple supreme)
• 3 eggs
• 1 1/3 cups pineapple juice
• 1/3 cup vegetable oil
• 1 tablespoon confectioners' sugar for dusting, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 45 mins


• move an oven rack into the middle of the oven. preheat oven to 350 degrees f (175 degrees c).
• spray 24 muffin cups with cooking spray.
• line a work surface with waxed paper.
• spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
• spoon 1 tablespoon brown sugar in each muffin cup.
• press a maraschino cherry into the center of the brown sugar in each muffin cup.
• spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
• mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. turn mixer speed to medium and mix for 2 minutes.
• pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
• bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
• allow cupcakes to cool at least 5 minutes before inverting muffin cups the waxed paper to release. serve with pineapple and cherry sides up. sprinkle cupcakes lightly with confectioners' sugar.