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PINEAPPLE UPSIDE-DOWN CUPCAKES
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Pineapple Upside Down Cupcakes – A mini version of your favorite cake with butter, brown sugar, pineapple and a cherry on top! These cupcakes taste great warm or at room temperature, making them great for parties or luaus.
Pineapple Cupcakes Upside Down
In a perfect world, I would bake these from scratch. And of course, if you want, go ahead.
But sometimes a modified cake mix works wonders.Did I mean adding brown sugar and butter to the cake mix? It seems like a sure victory to me.
These pineapple upside down cupcakes have been tempting me for years. Try not to burn your mouth if you eat them straight from the oven. I did.
Ingredients
- 1 can (20 oz) sliced pineapple, drained
- 1 box yellow cake
- 3 eggs
- 1 1/2 cup milk
- 1/3 cup melted butter
- 2/3 cup packed brown sugar
- 24 maraschino cherries
Instructions
Preheat the oven to 350°F. Spray 24 regular-sized muffin cups with cooking spray.
Cut each pineapple slice into 3 pieces; put aside. In a large bowl, beat cake mix, milk, and eggs with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping the bowl occasionally.In a small bowl, whisk together melted butter and brown sugar. Pour 1 teaspoon of the butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place the cherry in the middle of the pineapple pieces. Pour a cup of batter into each cup.Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes. Run a knife around the edge of the cupcakes to loosen them. Turn out onto the baking sheet.
Serve hot with sweet whipped cream.
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