Pineapple Upside-Down Cupcakes

Name: Pineapple Upside-Down Cupcakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 24
Cuisine: American
Ingredients: 158 milliliters packed brown sugar; 79 milliliters butter, melted; 3 eggs; 12 maraschino cherries, cut in half; 20 can sliced pineapple, drained, juice reserved; 118 milliliters vegetable oil; 1 box Betty yellow cake mix

The recipe Pineapple Upside-Down Cupcakes could satisfy your American craving in roughly 50 minutes. This recipe makes 24 servings with 206 calories, 2g of protein, and 8g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. It works well as a dessert. If you have vegetable oil, butter, 1 can (20 oz) sliced pineapple, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350F. Spray 24 regular-size muffin cups with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

Oven

Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

Ingredients you will need

Pineapple Juice

Pineapple

Cake Mix

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces.

Ingredients you will need

Brown Sugar

Pineapple

Butter

Equipment you will use

Bowl

Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.

Ingredients you will need

Pineapple

Cherries

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet.

Ingredients you will need

Cupcakes