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!
