Mini Pineapple Upside-Down Cupcakes


  • 1 can (20 ounces) pineapple slices, drained, juice reserved
  • 1 box of yellow cake mix
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/3 cup melted butter
  • 2/3 cup packed brown sugar
  • 12 maraschino cherries, cut in half

How To Mini Pineapple Upside-Down Cupcakes

Heat the oven to 350 degrees Fahrenheit. Spray 24 regular-size muffin cups with cooking spray.
Cutting every pineapple slice to 4 pieces; Sit aside. In a bowl, beat cake mix / oil / eggs, & reserve pineapple juice with an electric mixer on low speed 30 seconds. Whisk on speed for 2 min , scraping bowl occasionally.
In a small bowl, mix the melted butter and brown sugar together. Put 1 1/2 teaspoons of the butter mixture into each muffin cup. Lay two slices of pineapple on top of each. Place half of the cherry sliced ​​up in the center of the pineapple pieces. Put a quarter cup of the mixture in each cup.
Baking 20 to 25 min  Cool for 5 min. Run knife around the edge of the cupcake to unbed it; Heart on cookie sheet. Her feet are cozy .

Leave a Comment