Pineapple Upside-Down Cupcakes


  • 1 can (20 oz) sliced pineapple, drained
  • 1 box yellow cake
  • 3 eggs
  • 1 1/2 cup milk
  • 1/3 cup butter, melted
  • 2/3 cup packed brown sugar
  • 24 maraschino cherries


Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.Cut each pineapple slice into3 pieces; set aside. In large bowl, beat cake mix, milk and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.In small bowl, stir together melted butter and brown sugar. Spoon 1 teaspoon butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry in center of pineapple pieces. Spoon 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; invert onto cookie sheet.
Serve warm with sweet whipped cream.