These pineapple upside down cupcakes are great to make for family gatherings or as treats to pack into lunches. It's an easy recipe; adaptations can be made to make this completely from scratch. This is just a yummy simplified version!
Ingredients
- cooking spray
- 0.5 cups butter , melted
- 1.5 cups brown sugar
- 24 maraschinos cherries
- 1 , 20 ounce
- 1 , 15.25 ounce
- 1.33 cups pineapple juice
- 0.33 cups vegetable oil
- 3 large eggs
- 1 tablespoon confectioners' sugar for dusting , or as needed
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
-
2
Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.
-
3
Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
-
4
Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
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5
Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.
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6
Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.
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7
Pour batter into the muffin cups, filling them to the top; do not overfill.
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8
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up.
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9
Sprinkle cupcakes lightly with confectioners' sugar before serving.
Nutrition Facts
Per serving
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