Pineapple Upside -Down Cupcakes
Description
Try this updated version of a timeless classic recipe and get your own little individual cake as well!
Ingredients
1 box Pillsbury Moist Supreme Classic Yellow Cake Mix with pudding in the mix
1 (3.4 ounce) Vanilla Instant Pudding
3 eggs
1/3 cup oil
2/3 cup pineapple juice
1/3 cup milk
1 (8 ounce) can pineapple slices, drained (save juice)
1 (8 ounce) can crushed pineapple, drained (save juice)
Topping:
1 stick butter, melted
1 cup brown sugar
maraschino cherries
Directions
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Preheat oven to 350 degrees. Spray muffin tins well with cooking spray.
Melt butter and sugar together on top of the stove. Add 1 tablespoon sugar mixture to each muffin cup. Next, put in 1 tablespoon crushed, drained pineapple or 1 pineapple slice in bottom of each cup. In a large bowl mix cake mix, pudding mix, eggs, oil, juice and milk with mixer. Fill cups 1/2 to 3/4 full with cake mix.
Bake in oven for 25 minutes. Remove and let cool at least 10 minutes.
Run a knife around the edges to loosen muffins from cups before removing. Turn cupcakes upside down on a platter and add cherries.
24 cupcakes