Mini size desserts are great for a holiday party or even your Christmas or New Years Day dinner. These Pineapple Upside Down Cupcakes should be apart of your holiday dessert table! The cake is super moist and fluffy and the pineapple on top has the right amount of sweetness to compliment the cake. This recipe is super easy to make because a boxed cake is the base of the cake
Ingredients:
- 1 can (20 ounces) pineapple slices, drained, juice reserved
- 1 box of yellow cake mix
- 1/2 cup vegetable oil
- 3 eggs
- 1/3 cup melted butter
- 2/3 cup packed brown sugar
- 12 maraschino cherries, cut in half
How To Make Pineapple Upside Down Cupcakes:
Heat the oven to 350 degrees Fahrenheit. Spray 24 regular-size muffin cups with cooking spray.
Cutting every pineapple slice to 4 pieces; Sit aside. In a bowl, beat cake mix / oil / eggs, & reserve pineapple juice with an electric mixer on low speed 30 seconds. Whisk on speed for 2 min , scraping bowl occasionally.
In a small bowl, mix the melted butter and brown sugar together. Put 1 1/2 teaspoons of the butter mixture into each muffin cup. Lay two slices of pineapple on top of each. Place half of the cherry sliced up in the center of the pineapple pieces. Put a quarter cup of the mixture in each cup.
Baking 20 to 25 min Cool for 5 min. Run knife around the edge of the cupcake to unbed it; Heart on cookie sheet. Her feet are cozy .
