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Recipe For Pineapple Upside-Down Cupcakes
These delicious pineapple upside-down cupcakes are perfect for an afternoon tea or take on a picnic.
I think you'll like the way these compare to the upside-down cake, as the upside-down cupcakes are alot less messy.
Ingredients:
2 20 oz. cans Pineapple Slices
1/3 cup butter or margerine melted
2/3 cup packed brown sugar
10 maraschino cherries cut in half
1 18.25 oz. package yellow flavored cake mix
Baking Instructions:
Drain pineapple and reserve juice. Stir together melted butter or margarine and brown sugar. Evenly divide sugar mixture into 18 (2/3 cup) muffin cups sprayed with cooking spray. Lightly press well drained pineapple slices into sugar mixture. Place cherries in center of pineapple sliced side up. Prepare cake mix according to package directions replacing amount of water called for with reserved juice. Pour 1/3 cup batter into each muffin cup.
Bake at 350F 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges and invert onto cookie sheets.
Yields: 18 servings
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