Friday, March 14, 2014
Pineapple Upside Down Cupcakes
I love this cake. In the muffin tins they are the perfect size. The cake is moist, and the combination of the brown sugar, and butter topping with the pineapple is the best part..try them you will love it!!!
1 can (20 oz) pineapple tidbits, drained, juice reserved
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup vegetable oil
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half
1. Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
2. 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.
3. In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with pineapple pieces to cover the cake mix. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
4. 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. Serve warm.
Recipe From (SlightlyAdapted): http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/pineapple-upside-down-cupcakes