Ingredients

 

• 1 can (20 ounces) pineapple slices, drained, juice reserved
• 1 box of yellow cake mix
• 1/2 cup vegetable oil
• 3 eggs
• 1/3 cup melted butter
• 2/3 cup packed brown sugar
• 12 maraschino cherries, cut in half

 

How To Mini Pineapple Upside-Down Cupcakes

Heat the oven to 350 degrees Fahrenheit. Spray

24 regular-size muffin cups with cooking spray.

Cutting every pineapple slice to 4 pieces; Sit

aside. In a bowl, beat cake mix / oil / eggs, &

reserve pineapple juice with an electric mixer on

low speed 30 seconds. Whisk on speed for 2 min

scraping bowl occasionally.

In a small bowl, mix the melted butter and brown

sugar together. Put 1 1/2 teaspoons of the butter

mixture into each muffin cup. Lay two slices of

pineapple on top of each. Place half of the cherry

sliced ​​up in the center of the pineapple pieces.

Put a quarter cup of the mixture in each cup.

Baking 20 to 25 min  Cool for 5 min. Run knife

around the edge of the cupcake to unbed it; Heart

on cookie sheet. Her feet are cozy .