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Tuesday, March 18, 2014

Pineapple Upside-Down Cupcakes

6:02 AM


Ingredients



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

  • 1 box Betty Crocker® SuperMoist® 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


Instructions




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

  2. 2Cut 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.

  3. 3In 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.

  4. 4Bake 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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