Ingredients:
1/2 cup sweet cream butter, melted
1 1/2 cups light brown sugar
24 maraschino cherries
1 can crushed pineapple, 20 oz
1 package pineapple cake mix, 18.25 oz
3 large eggs
1 1/2 cups pineapple juice
1/2 cup canola oil
1 tablespoon powdered sugar (for garnish)
Instructions:
Position the oven rack in the middle of the oven and preheat it to 350 degrees Fahrenheit (175 degrees Celsius). Prepare muffin cups by coating them with nonstick baking spray.
In each muffin cup, add 1 teaspoon of melted butter, followed by 1 tablespoon of light brown sugar.
Place one maraschino cherry in the center of the brown sugar in each muffin cup.
Use a heaping tablespoon to measure out the crushed pineapple and gently press it down into the maraschino cherry and brown sugar layer.
Set aside the prepared muffin cups.
In a mixing bowl, combine the pineapple cake mix, eggs, pineapple juice, and canola oil. Mix with an electric mixer on low speed until the cake mix is just moistened (about 30 seconds). Then, increase the mixing speed to medium and mix for an additional 2 minutes.
Scoop the prepared cake batter into each muffin well, filling them just below the top (do not overfill).
For twenty minutes, bake the cupcakes in the preheated oven.
To check if they are fully baked, insert a toothpick into the center of a cupcake.The cupcakes are done if it comes out clean.
Allow the cupcakes to cool on the counter for about 5 minutes.
Flip the baked cupcakes over onto a cooling rack, so the cherry is on top of each cupcake.
Once the cupcakes have cooled, sprinkle them with powdered sugar for garnish.
Enjoy these delightful Pineapple Upside Down Cupcakes, with their caramelized pineapple and cherry topping. They are perfect for parties, gatherings, or simply as a sweet treat.