Pineapple Upside Down Cupcake

Ingredients

1/2 cup Butter, Melted

1 1/2 cups Brown Sugar packed

24 Maraschino Cherries

1 can Crushed Pineapple, 20oz

1 package Pineapple Supreme Cake Mix, 18.25 oz (Duncan Hines)

1 1/3 cups Pineapple Juice

1/3 cup Vegetable Oil

1 tablespoon Confectioners Sugar, For Dusting

3 large Eggs

Cooking spray

Directions

Preheat oven to 350 degrees and move rack to center.

Spray 24 muffin cups with cooking spray.

Line a work surface with wax paper.

Spoon 1 teaspoon of melted butter into bottom of each muffin cup

Spoon 1 tablespoon of brown sugar into muffin cup.

Press 1 cherry into the brown sugar of each muffin cup

7. Spoon aheaping tablespoon of pineapple into muffin cup and press down with the back side of a spoon.

8. In a large bowl add cake mix, eggs, pineapple juice, and vegetable oil. Using a mixer on low speed mix until moistened about 30 seconds, then mix on medium speed for 2 minutes.

9. Pour batter into the muffin cups, filling to top...Do not overfill.

10. Place in oven and bake about 20 minutes, until a toothpick inserted into the center comes out clean.

11. Allow cupcakes to cool 5 minutes before inverting muffin cups onto the wax paper to release. Serve with pineapple and cherry side up. Dust lightly with confectioners sugar.