» » EASY PINEAPPLE UPSIDE-DOWN CUPCAKES

EASY PINEAPPLE UPSIDE-DOWN CUPCAKES

Edit

I made these this morning and they turned out great. Some people were saying to use pineapple tidbits so to see which would be better I made half with crushed and half with tidbits. The crushed looked and tasted better by leaps and bounds. Otherwise I made them per the recipe with no alterations of substitutions, which is not like me. Here is my advice - Use parchment paper not wax, they stick worse to wax. Move them to a cool place in the kitchen both before and after inverting them, they easily get "sticky" on the bottom (cake side). I found that 20 minutes was not enough so I went about 24 to get them done. I also found it was a pain trying to push down the pineapple while keeping the cherry in the middle and covering the bottom completely. Put the pineapple down and then push the cherry through and down to the bottom to make this a ton easier.

Ingredients

  • 2/3 cup butter
  • 2/3 cup brown sugar
  • 1 20 ounce can pineapple rings in juice
  • Reserve ½ cup of pineapple juice
  • 12 maraschino cherries
  • 1 box vanilla or yellow cake mix (and ingredients listed on box)

Instructions

  1. Preheat oven to 325 degrees and generously grease muffin tin(s). This recipe makes 24 cupcakes but you can bake them in batches if you only have one pan.
  2. Melt butter in microwave safe dish. Stir in brown sugar until fully combined.
  3. Add about a teaspoon of the butter/sugar mixture to the bottom of each muffin cup.
  4. Cut each pineapple ring into 8 small wedges. Arrange 3 or 4 of the wedges into each muffin cup like a flower. It doesn’t have to be perfect.
  5. Cut cherries in half. Place half a cherry in the center of each muffin cup in-between the pineapple wedges.
  6. Prepare cake mix according to package directions but substitute ½ cup water with ½ cup pineapple juice.
  7. Pour cake mix evenly over pineapples in each muffin cup.
  8. Bake at 325 for 16-18 minutes. An inserted toothpick should come out clean.
  9. Allow them to cool for 5 minutes.
  10. Run a sharp knife around the edge of each muffin cup to loosen the cupcakes. Place a baking sheet on top of the muffin tin. Then, carefully flip over so that the pineapples are on the top.
  11. Serve with whipped cream or caramel sauce.
  12. Store in the refrigerator in an air tight container for up to 4-5 days.

Source of EASY PINEAPPLE UPSIDE-DOWN CUPCAKES Recipe @bluecheesebungalow.com, Visit it for complete Instruction and more Information.

_________________________________________________________________________________

Subscribe to receive free email updates: