Photo by: Inspired Dreamer
Makes a lot of sense
1 can (20 oz) sliced pineapple, drained, juice reserved1 box yellow cake mix1/2 cup vegetable oil3 eggs1/3 cup butter, melted2/3 cup packed brown sugar12 maraschino cherries, cut in half
1. Heat oven to 350°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 electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.3. In 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 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.much more at http://inspiredreamer.com/pineapple-upside-down-cupcakes-2/
Homemade syrup - butter and brown sugar is really all you need, the rest is for your taste buds :)
Reverse the order, put the cookies in FIRST
Quick and Easy
These are SO GOOOOOOOD!!
Just made the pineapple upside down cupcakes. Not enough for 24, but am anxious to try them.
1) 20 oz. can of pineapple: I did not have enough to fill all 24 muffin cups.
2) The amount brown sugar butter mixture cups at 1&1/2 tsp. per cup was either. Just an FYI. Hoping they come out! :))
Why will it not print when I click on this receipt?
Just made the pineapple upside down cakes. They are wonderful. I might try it with peaches or cherries.