Pineapple Upside-Down Cupcakes Popular Recipes

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Pineapple Upside-Down Cupcakes

"Just like the cake but in cupcake form. Just as good, yet smaller and healthier portions than a whole piece. Just be sure to eat it upside-down."

Ingredients :

• 1 (15.25 ounce) package yellow cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1 (12.5 ounce) can pineapple tidbits in juice, drained and juice reserved
• 1 cup brown sugar, or as needed
• 1/2 cup butter, melted
• 1 (16.5 ounce) can pitted cherries, drained (optional)

Instructions :

Prep : 15M	Cook : 12M	Ready in : 30M

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• Beat cake mix, water, oil, and eggs together with an electric mixer in large bowl on low speed 30 seconds, increase speed to medium speed and beat for 2 minutes. Pour reserved pineapple juice into cake mix and beat until combined.
• Sprinkle brown sugar evenly in each muffin cup. Drizzle butter evenly over brown sugar. Place pineapple tidbits and 1 cherry atop the brown sugar mixture. Pour cake batter over pineapple tidbits.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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