Do you love pineapple upside cake? Here's a fun shortcut to enjoy this delicious treat - pineapple upside down cupcakes!
They're easy to make and a fun way for the kids to help you out in the kitchen.
Pineapple Upside Down Cupcakes
20 oz canned pineapple rings
1 box yellow cake mix
½ cup margarine
? cup melted butter
? cup brown sugar
24 maraschino cherries
Preheat oven to 350.
Cut the pineapple rings into quarters, save the juice from the can for the cake mix.
Spray muffin pan with non stick spray.
Prepare the cake batter by combining cake mix, softened margarine, eggs and leftover pineapple juice in a bowl and beat on low to medium until well-incorporated.
In another bowl combine melted butter and brown sugar and stir until blended. Put 2 teaspoons of this butter and sugar mixture into each cup.
Place pineapple pieces in a cirle around bottom with cherry in center, then fill each cup ? full with batter.
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Allow to cool in pan for 5 minutes.
Loosen up the edges by running a butter knife around edges of each cup and invert onto baking sheet to remove cupcakes.