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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.