Pineapple Upside Down Cupcakes
These fun and easy cupcakes are a fun twist on the traditional dessert. Served with a dollop of whipped cream, these petite cakes will bring tropical flavor to your holidays.
18 ounce boxed yellow cake mix
1/2 cup oil
1 cup pineapple juice
1 teaspoon vanilla extract
1/3 cups vegetable oil or softened butter
2/3 cups brown sugar
16 ounces canned pineapple chunks in juice (drain the juice into a seperate bowl and reserve it for the cake batter for the 1 cup pineapple juice)
1 small jar maraschino cherries
1. Preheat oven to 350*F. Line your muffin tin with paper cupcake liners and set aside.
2. Beat cake mix, eggs, 1/2 cup oil and pineapple juice in a bowl with an electric mixer for about 2 minutes.
The cake mix...
Add in the oil and juice....
Next, add the eggs....
Beating the cake batter.
3. In a smaller bowl, combine 1/3 cup vegetable oil or melted butter and brown sugar. Place about 1 tbsp. brown sugar mixture in the bottom of each muffin cup. Next, add two pineapple chunks and a maraschino cherry on top of the brown sugar mixture.
Brown sugar mixture, pineapple and cherry pieces...
Fill the cups the rest of the way with the cake batter.
Cupcake liners filled with batter!
4. Bake for 20 - 22 minutes, until the center is done and a toothpick inserted in the cakes comes out clean. Place the cupcakes on a cooling rack to cool. Unwrap the cupcakes and place them upside down on a decorative tray or cake plate to serve. Top with whipped cream and enjoy!
The finished product!
By, Jessi Wasell