AnnaMaria
Pineapple Upside-Down Cupcakes are a delightful treat that brings the classic flavors of pineapple upside-down cake into individual servings. This quick and easy recipe offers a simplified version using a cake mix, making it perfect for busy days or last-minute gatherings.
Ingredients:
- 1 can (20 oz) sliced pineapple, drained, juice reserved
- 1 box 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
Instructions:
- Preheat the oven to 350°F and spray 24 regular-size muffin cups with cooking spray.
- Cut each pineapple slice into 4 pieces and set aside.
- In a large bowl, beat the cake mix, vegetable oil, eggs, and reserved pineapple juice with an electric mixer on low speed for 30 seconds. Then, beat on medium speed for 2 minutes, scraping the bowl occasionally.
- In a small bowl, stir together the melted butter and brown sugar.
- Spoon 1 1/2 teaspoons of the butter mixture into each muffin cup. Top each with 2 pineapple pieces, and place a half maraschino cherry, cut side up, in the center of the pineapple pieces.
- Spoon 1/4 cup of the cake batter into each cup.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool for 5 minutes, then run a knife around the edge of each cupcake to loosen. Invert the cupcakes onto a cookie sheet.
- Serve warm and enjoy these delicious Pineapple Upside-Down Cupcakes with family and friends!
This quick and easy recipe delivers all the classic flavors of pineapple upside-down cake in individual servings, making it a perfect treat for any occasion. Enjoy the sweet and tangy combination of pineapple, brown sugar, and cherries in every bite!
