These pineapple upside down muffins are perfect for family gatherings or to take for lunch. This is an easy recipe to make; it can be adapted to be made entirely from scratch. It’s simply a simplified and delicious version.
Prep Time: 20 mins
Cook Time: 20 mins
Additional Time: 5 mins
Total Time: 45 mins
Yield: 24 cupcakes
1 can (20 oz) sliced pineapple, drained, juice reserved
1 box Betty Crocker yellow cake mix or Duncan Hines Pineapple Supreme cake mix.
1/2 cup vegetable oil
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half
Pre-Heat oven to 350°F.
Spray 24 regular-size muffin cups with cooking spray.(or 12 larger)
Cut each pineapple slice into 4 pieces; set aside.
In a large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds.
Then Beat on medium speed 2 minutes, scraping bowl occasionally.
In a 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 then Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
Recipe can be modified to use a larger 12 muffin pan
Simple and Easy and YUMMY!