Pineapple Inverted Cupcakes are a mini version of your favorite cake with butter, brown sugar, pineapple and a cherry on top!
First add the melted butter, chopped pineapple, brown sugar and cherries to the bottom of the muffin tin.
Then pour the dough onto the muffins and bake.
Finally, flip the cupcakes over to create beautiful pineapple upside down cupcakes.
To prepare this recipe you will need the following ingredients:
- 1 (20-ounce) can chopped pineapple, drained, reserved with juice
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 3 eggs
- 1/3 cup melted butter
- 2/3 cup brown sugar
- 12 maraschino cherries, cut in halves
Preheat the oven to 350°F. Spray 24 regular-sized muffin cups with cooking spray.
Cut each pineapple slice into 4 pieces; put aside. In a large bowl, beat the cake mix, oil, eggs, and pineapple juice 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, combine the melted butter and brown sugar. Place 1 1/2 teaspoons of the butter mixture into each muffin. Place 2 pieces of pineapple on each. Place half of the cherry, cut side up, in the middle of the pineapple pieces. Place 1/4 cup batter in each cup.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes. Run a knife around the edges of the cupcakes to loosen them. Turn out onto the baking sheet. Serve hot.
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