PINEAPPLE UPSIDE DOWN CUPCAKES

Ingredients

• cooking spray
• 1/2 cup butter, melted
• 1 1/2 cups brown sugar
• 24 maraschino cherries
• 1 (20 ounce) can crushed pineapple

• 1 (18.25 ounce) package pineapple cake mix (for example Duncan Hines® Pineapple Supreme)
• 3 eggs
• 1 1/3 cups pineapple juice
• 1/3 cup vegetable oil
• 1 tablespoon confectioners' sugar for dusting, or when needed
• Add all ingredients to list out

• Add all ingredients to list out

Directions

45 m

1. Move a stove rack into the center of the oven. Preheat oven to 350 levels F (175 levels C).
2. Spray 24 muffin cups with cooking spray.
3. Line a piece surface with waxed paper.
4. Spoon 1 teaspoon melted butter into the foot of each sprayed muffin cup.
5. Spoon 1 tablespoon brown sugar in every muffin cup.
6. Press a maraschino cherry into the middle of the brown sugar in every muffin cup.
7. Spoon a heaping tablespoon of crushed pineapple within the cherry little it with the rear of a spoon into a level layer.
8. Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil inside a large bowl with electric mixer on low speed until moistened, about thirty seconds. Turn mixer speed to medium and blend for just two minutes.
9. Pour pineapple cake batter in to the muffin cups, filling them to the peak don't overfill.
10. Bake within the preheated oven until a toothpick placed into the middle of a cupcake arrives clean, about twenty minutes.
11. Allow cupcakes to awesome a minimum of a few minutes before inverting muffin cups to the waxed paper to produce. Serve with pineapple and cherry sides up. Sprinkle cupcakes gently with confectioners' sugar.