Pineapple Upside-Down Cupcakes
Try this great dessert for your Easter dinner. We’re taking a standard pineapple upside-down cake and making it into individual portions for an easy grab-and-eat dessert. This is the perfect pairing with your ham dinner.
Ingredients
- 1 stick butter melted
- 1 1/2 cups brown sugar
- 24 maraschino cherries
- 20 oz can crushed pineapple drained and juice reserved
- 18.25 oz package yellow or pineapple cake mix
- 1 1/3 cups pineapple juice
- 1/3 cup vegetable oil
- 3 eggs
- 1 tsp vanilla
Instructions
- Preheatthe oven to 350º. Spray 24 muffin cups with cooking spray.
- Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon one tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center and add a heaping tablespoon of pineapple on top; press down with the back of a spoon.
- In a large bowl, mix cake mix, pineapple juice, vegetable oil, eggs and vanilla with a mixer until combined. Pour batter into muffin tins until almost full. Bake for 18 to 20 minutes, until a toothpick inserted in center comes out clean.Allow cupcakes to cool 5 to 10 minutes before inverting onto a flat surface.