February 12, 2020

Pineapple Upside Down

Cupcakes


Cooking Spray
1/2 c Butter, melted
1-1/2 c Brown Sugar
24 Maraschino Cherries
18.25 oz package Pineapple Cake mix
3 Eggs
1-1/3 c Pineapple Juice
20 oz can Crushed Pineapple
1/3 c Vegetable Oil
1 tbsp Confectioner Sugar		 Move an oven rack into middle of oven and preheat to 350 degrees. Spray 24 muffin cups with cooking spray. Line a work surface with wax paper. Spoon 1 teaspoon melted butter into each muffin cup. Spoon 1 tablespoon brown sugar in each muffin cup. Press maraschino cherry into center of brown sugar. Spoon heaping tablespoon of crushed pineapple over cherry and compact it with back of spoon into an even layer. Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix 2 minutes. Pour pineapple cake batter into muffin cups, filling to the top, do not overfill. Bake in preheated oven until a toothpick inserted into center comes out clean, about 20 minutes. Allow cupcakes to cool before inverting muffin cups onto wax paper to release. Service with cherry side up and sprinkle with confectioners sugar.