Everyone has a soft spot for cupcakes, and the irresistible charm of reverse pineapple cake is no exception.
Ingredients:
- 1 can (20 ounces) dried pineapple slices
- 1 packet yellow cake mix, with reserved juice
- 1/2 cup vegetable oil
- 3 eggs
- 1/3 cup melted butter
- 2/3 cup packed brown sugar
- 12 maraschino cherries, halved
Instructions:
- Preheat the oven to 350 degrees F. Spray 23 standard muffin cups with cooking spray. Cut each dried pineapple slice into 4 pieces; set aside.
- In a mixing bowl, combine the cake mix, melted butter, and eggs. Blend for 30 seconds using a blender to reduce the pineapple juice. Whisk at medium speed for 2 minutes, scraping the bowl occasionally.
- In a small bowl, mix melted butter and brown sugar. Add 1 1/2 teaspoons of this butter blend to each muffin cup. Place two pineapple slices on top of each, and position half of a chopped cherry in the center of the pineapple piece.
- Pour a quarter cup of the batter into each cup.
- Bake for 20 to 25 minutes, then allow them to cool for 5 minutes. Run a knife around the edge of each cupcake to loosen it, then invert them onto a cookie sheet. Let them cool completely.
- Enjoy the delightful indulgence of reverse pineapple cupcakes!