Pineapple Upside-Down Cupcakes

Recipe by alligirl
READY IN: 40mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 1
    duncan hines pineapple supreme cake mix
  • oil, and eggs called for on cake mix box
  • pineapple juice, in place of water called for on box (you don't have to use pineapple juice, I just think it enhances the flavor!)
  • 1
    (20 ounce) can pineapple tidbits (save the juice!)
  • 1 12
  • 12
    cup butter, melted
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DIRECTIONS

  • Mix the cake as directed on box, substitute pineapple juice from the canned pineapple in place of water called for in recipe. (Optional).
  • Melt the butter.
  • Spray cupcake pan with cooking spray. (Do not use paper liners!).
  • Place one teaspoon of melted butter in the bottom of each cup of the pan.
  • Add one tablespoon of brown sugar on top of the melted butter.
  • Place one cherry in the center.
  • Scatter the tidbits around the cherry to form a circle.
  • Add cake mix on top of the pineapple. (3/4 full).
  • Bake for 18-20 minutes or until cupcakes are cooked.
  • Let the pan cool on a cooling rack for about 5 minutes.
  • Run a knife along the inside edge.
  • Invert cupcake pan on the cooling rack.
  • Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.
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