Pineapple Upside-Down Cupcakes

 

Ingredients

• 1

  can (20 oz) sliced pineapple, drained, juice reserved
• 1

  box Betty Crocker™ Super Moist™ yellow cake mix
• 1/2

  cup vegetable oil
• 3

  eggs
• 1/3

  cup butter, melted
• 2/3

  cup packed brown sugar
• 12

  maraschino cherries, cut in half

Steps

1 Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.

2 Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

3 In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.

4 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.