Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 cupcakes
Category: Dessert
Cuisine: American
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 Oven:
- Preheat the oven to 350°F (175°C). Spray 24 regular-size muffin cups with cooking spray.
- Prepare Pineapple Mixture:
- Cut each pineapple slice into 4 pieces; set aside.
- Prepare Cake Batter:
- 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.
- Prepare Butter and Brown Sugar Mixture:
- In a small bowl, stir together melted butter and brown sugar.
- Assemble Cupcakes:
- Spoon 1 1/2 teaspoons of the butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place a cherry half, cut side up, in the center of the pineapple pieces.
- Add Cake Batter:
- Spoon 1/4 cup of batter into each cup.
- Bake:
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Invert:
- Cool for 5 minutes. Run a knife around the edge of cupcakes to loosen; invert onto a cookie sheet.
- Serve Warm:
- Serve the Pineapple Upside Down Cupcakes warm and enjoy the delightful combination of buttery brown sugar, pineapple, and cherries in these mini treats!
Note: These Pineapple Upside Down Cupcakes are a simplified version of the classic dessert, made easy with a doctored cake mix. Perfect for family gatherings or as sweet treats at home, they capture the flavors of the traditional cake in convenient cupcake form. Enjoy them warm or at room temperature