Pineapple Upside-Down Cupcakes
Course: DesertsCuisine: EuropeanPrep Time
15 mins
Cook Time
15
minutesTotal Time
30
minutesServings
12
Ingredients
1 (15.25 ounce) package — yellow cake mix
1 cup — water
½ 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
½ cup — unsalted butter, melted
1 (16.5 ounce) can — pitted cherries, drained (Optional)
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine cake mix, water, oil, and eggs in a large bowl; beat with an electric mixer on low speed 30 seconds. Increase speed to medium speed and beat for 2 minutes. Add reserved pineapple juice; beat until combined.
- Evenly divide and sprinkle brown sugar in each muffin cup. Evenly divide and drizzle butter over brown sugar. Place pineapple tidbits and 1 cherry on brown sugar mixture. Pour cake batter over pineapple tidbits.
- Bake in the preheated oven until golden and tops spring back when lightly pressed, 15 to 20 minutes.
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