Mini Pineapple Upside down cakes

Mini Pineapple Upside Down Cakes

These are so amazing! I was a bit worried that these would fall apart after removing them from the muffin pans...but they came right out and looked beautiful! The pineapple, buttery brown sugar with cherries....and in cute little individual cakes! Your family will LOVE these!

Pineapple Upside Down Cupcakes

Ingredients:

2 cans (20 oz) sliced pineapple, drained (reserve 1 cup of the juice)

1 box yellow cake mix ( I used Betty Crocker Super Moist)

1/2 cup vegetable oil

3 eggs

1/3 cup melted butter

2/3 cup brown sugar

12 maraschino cherries, halved

Instructions:

Preheat oven to 350 degrees. Spray 24 regular-sized muffin pans with cooking spray.

Cut each pineapple slice into 4 even pieces. Set aside. In a 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.

In a small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons brown sugar mixture into each of the muffin cups. Spread evenly.

Top each with 3 pineapple pieces. (depending on the size of muffin pans)

Place half a cherry, cut side up, in the center of pineapple pieces.

Spoon 1/4 cup batter into each cup. 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. Turn over onto cookie sheet. Serve warm.