Pineapple Upside Down Cupcakes

• servings: 24 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

cooking spray

1/2 cup butter, melted

1 1/2 cups brown sugar

24 maraschino cherries

1 (20 ounce) can crushed pineapple (reserve juice)

1 (15.25 ounce) package yellow cake mix (and vegetable oil and eggs called for on the package)

1 1/3 cups pineapple juice (you just need as much pineapple juice as water called for on the cake mix package - see note)

confectioners' sugar for dusting

Directions

Preheat oven to 350 degrees and spray 24 muffin cups with cooking spray.

Line a work surface with parchment or waxed paper.

Spoon 1 teaspoon melted butter into the bottom of the pan of each sprayed muffin cup.

Spoon 1 tablespoon brown sugar in each muffin cup.

Press a maraschino cherry into the center of the brown sugar in each muffin cup.

Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.

Mix cake mix according to the package directions, substitute pineapple juice for the water in the recipe. This may vary according to which cake mixture you use. In large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.

Pour pineapple cake batter into the muffin cups, filling them almost to the top.

Bake in the preheated oven on the middle rack until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar if desired.