Pineapple Upside Down Cupcakes

• Vegetarian

• Produce

  • 20 oz Pineapples, canned

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2/3 cup Brown sugar
  • 1 box Cake mix, yellow

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1/3 cup Butter

• Desserts

  • 24 Maraschino cherries

Found on familyfoodandtravel.com

Description

Ingredients

• 20 oz canned Pineapples
• 1 box Yellow Cake Mix
• ½ cup Vegetable Oil
• 3 Eggs
• ⅓ cup melted Butter
• ⅔ cup Brown Sugar
• 24 Maraschino Cherries

Directions

• Preheat oven to 350.
• In using pineapple rings, cut them into quarters.
• Spray muffin pan with non stick spray.
• Combine cake mix, oil, eggs and pineapple juice in a bowl and beat on low until incorporated.
• In another bowl combine melted butter and brown sugar and stir until blended.
• Spoon 2 teaspoons of butter mixture into each cup.
• Place pineapple pieces in a cirle around bottom with cherry in center.
• Fill each cup ⅔ full with batter.
• Bake 20-25 minutes or until toothpick inserted in center comes out clean.
• Allow to cool in pan for 5 minutes.
• Run a butter knife around edges of each cup and invert onto baking sheet to remove cupcakes.