{sweet-n-savory saturday} pineapple upside down cupcakes

Put on your apron and grab your spatula ‘cuz it’s…

Today my big sis, Dorothy, is sharin’ another recipe from Nora’s “Aloha 50” birthday bash. I love how she transformed a traditional cake recipe into individual servings…and the guests ate them up! {giggle}

Take it away, Dort!

Here is a quick and easy recipe for Pineapple Upside Down Cupcakes which I adapted from a Betty Crocker recipe. If you have a regular sized muffin tin, I found that this recipe yields at least 6 or maybe more cupcakes than the package states.

Ingredients:

  • 1 box of Duncan Hines Pineapple Upside-Down cake mix (or yellow cake mix)
  • 1 20 oz. can sliced pineapple, drained and juice reserved
  • 1/2 c. vegetable oil
  • 3 eggs (or Eggbeaters)
  • 1/3 c. butter, melted
  • 12+ maraschino cherries (drained and halved)
  • 2/3 c. brown sugar, packed

Preheat oven to 350° F.

Directions:

1. Spray the muffin tins with non-stick cooking spray.

2. Cut each pineapple ring into 4 pieces. Add 2 pieces of pineapple to the bottom of each cavity. Place 1 cherry half in the center hole of each pineapple ring. Set aside.

3. In a large bowl, beat the cake mix, eggs, oil and reserved pineapple juice together until well combined. It will look soupy because of the added liquid.

4. In a small bowl, mix together the brown sugar and melted butter until smooth. Spoon about 2 tsp. in each cavity over the pineapple and cherries. Add 1/4 c. of batter to each cavity.

5. Bake at 350° F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for five minutes before turning out onto a cooling rack to finish cooling.

After you turn them out, place them in a colorful cupcake wrapper or a birch taster cup like we did. These are moist and yummy without being over the top sweet!

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