You’ll Flip for These Pineapple Upside-Down Cupcakes
Did you know that upside-down cakes were invented to give bakers an easy way to make desserts that were both delicious and pretty? The tasty tropical fruits in the bottom of the pan become bright, beautiful decorations when you flip the cake right-side up, and the flowing juices add extra flavor to the cake. It’s just as much fun to make as it is to eat! These miniature versions from Betty Crocker add an extra dose of bite-sized adorable to the fun.
You’ll Need:
– One 20 ounce can sliced pineapple, drained, juice reserved
– 1 box Betty Crocker™ SuperMoist™ yellow cake mix (or your favorite homemade yellow cake batter)
– 1/2 cup vegetable oil
– 3 eggs
– 1/3 cup butter, melted
– 2/3 cup packed brown sugar
– 12 maraschino cherries, cut in half
How To:
- Preheat oven to 350 degrees Fahrenheit. Grease 24 regular-size muffin cups.
- Cut each pineapple slice into 4 pieces and set aside.
- With an electric mixer and in a large bowl, beat the cake mix, oil, eggs and reserved pineapple juice on low speed for 30 seconds.
- Increase the speed to medium and beat for 2 minutes, scraping bowl occasionally.
- In a small bowl, stir together the melted butter and brown sugar.
- Spoon 1 1/2 teaspoons of the butter mixture into each muffin cup.
- Place 2 pineapple pieces into each cup, followed by a cherry half – cut-side up – in the center of the pineapple.
- Spoon 1/4 cup of the batter into each cup on top of the fruit.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cupcakes for 5 minutes. Run knife around edge of cupcakes to loosen them, and then turn the muffin tins upside down over a cookie sheet. Serve warm.
Have you ever made Pineapple Upside Down Cake before? What do you think of these miniature versions?
