Name: Pineapple Upside-Down Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Yellow cake mix - 1 (15.25 ounce) package; Water - 1 cup; Vegetable oil - ½ cup; Eggs - 3; Pineapple tidbits in juice, drained and juice reserved - 1 (12.5 ounce) can; Brown sugar, or as needed - 1 cup; Butter, melted - ½ cup; Pitted cherries, drained (Optional) - 1 (16.5 ounce) can

Ingredients for - Pineapple Upside-Down Cupcakes

1. Yellow cake mix 1 (15.25 ounce) package

2. Water 1 cup

3. Vegetable oil ½ cup

4. Eggs 3

5. Pineapple tidbits in juice, drained and juice reserved 1 (12.5 ounce) can

6. Brown sugar, or as needed 1 cup

7. Butter, melted ½ cup

8. Pitted cherries, drained (Optional) 1 (16.5 ounce) can

How to cook deliciously - Pineapple Upside-Down Cupcakes

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

2 . Stage

Beat cake mix, water, oil, and eggs together with an electric mixer in large bowl on low speed 30 seconds, increase speed to medium speed and beat for 2 minutes. Pour reserved pineapple juice into cake mix and beat until combined.

3 . Stage

Sprinkle brown sugar evenly in each muffin cup. Drizzle butter evenly over brown sugar. Place pineapple tidbits and 1 cherry atop the brown sugar mixture. Pour cake batter over pineapple tidbits.

4 . Stage

Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.