Pineapple Upside Down Cupcakes

Ingredients

• cooking spray
• 0.5 cups butter , melted
• 1.5 cups brown sugar
• 24 maraschinos cherries
• 1 can crushed pineapple , 20 ounce
• 1 package pineapple cake mix , 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. 1

   Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.

3. 3

   Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.

4. 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.

5. 5

   Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.

6. 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.

7. 7

   Pour batter into the muffin cups, filling them to the top; do not overfill.

8. 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.

9. 9

   Sprinkle cupcakes lightly with confectioners' sugar before serving.