Pineapple Upside down Cake


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Serves 24 | Prep Time 20 minutes | Cook Time 20 minutes

Why I Love This Recipe

My grandmother use to make this all the time! It's a delicious treat!


Ingredients You'll Need

-cooking spray
1/2-c. butter, melted
1 & 1/2- c. brown sugar
24 maraschino cherries
1-20 ounce can crushed pineapple
1-18.25 ounce package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
3 eggs
1 & 1/3-c. pineapple juice
1/3-c. vegetable oil
1-tbpn confectioners' sugar for dusting, or as needed


Directions

Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray. Line a work surface with waxed paper. Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar in each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer. Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes. Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.


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