Pineapple Upside Down Cupcakes Recipe

Ingredients

1

can (20 oz) sliced pineapple, drained, juice reserved

1

                        box Betty Crocker™ Super Moist™ yellow cake mix

1/2

cup vegetable oil

3

eggs

1/3

cup butter, melted

2/3

cup packed brown sugar

12

maraschino cherries, cut in half

Preparation

Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.

Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

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