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Pineapple Upside-Down Cupcakes: Submitted by: Elaine Fukui | Date Added: 12 Nov 2014
Listed in: Desserts / Cakes
Ingredients

Shared by Shelly Mattos

1 can (20 oz) sliced pineapples, drained, juice reserved
1 box yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half

Recommended Instructions

1. Heat oven to 350 degrees F. Spray 24 regular-size muffin cups with cooking spray.

2. Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with an electric mixer on low speed for 30 seconds. Beat on medium speed for additional 2 minutes, scraping bowl occasionally.

3. 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.

4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

Note: May bake in 9"x13" pan and bake for approximately 35 minutes; check with toothpick if done.

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