Exquisite Pineapple Upside-Down Cupcakes
Ingredients:
- 1 can (20 oz) sliced pineapple, drained (reserve juice)
- 1 box Betty Crocker yellow cake mix or Duncan Hines Pineapple Supreme cake mix
- 1/2 cup vegetable oil
- 3 eggs
- 1/3 cup melted butter
- 2/3 cup packed brown sugar
- 12 maraschino cherries, halved
Directions:
- Preheat the oven to 350°F (175°C). Prepare 24 regular-size muffin cups by spraying them with cooking spray, or use 12 larger cups for a more indulgent treat.
- Cut each pineapple slice into 4 pieces and set aside.
- In a large bowl, combine the cake mix, vegetable oil, eggs, and reserved pineapple juice. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for an additional 2 minutes, scraping the bowl occasionally.
- In a small bowl, mix the melted butter and brown sugar until well combined.
- Spoon 1 1/2 teaspoons of the butter mixture into each muffin cup, ensuring an even distribution.
- Top each cup with 2 pieces of pineapple, arranging them attractively. Place a halved maraschino cherry, cut side up, in the center of the pineapple pieces.
- Spoon 1/4 cup of the cake batter into each cup, covering the pineapple and cherry.
- Bake for 20 to 25 minutes, or until a toothpick inserted into 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 it. Carefully invert the cupcakes onto a cookie sheet or serving platter.
- Serve warm and enjoy the irresistible blend of flavors.
Note: This recipe can be adapted for use with a larger 12-muffin pan for larger portions.
