3/4 to cup brown sugar (12 Tbsps)
1 (20 oz) can pineapple slices in juice
maraschino cherries
1 box yellow cake mix
1/3 cup vegetable oil
3 eggs
water
*I use the jumbo muffin cups for these. See notes below if you are using regular size muffin cups.
Heat oven to 350°. Drain pineapple slice reserving the juice. Place 1 tsp butter in 12 jumbo muffin cups. Put pan into oven for 2 minutes to melt butter. Remove pan from oven and add 1 Tablespoon brown sugar to each cup. Stir slightly to mix butter and sugar. Place a pineapple ring in each cup. Place a cherry in the center. Set pan aside.
Add enough water to the reserved pineapple juice to equal the amount of water called for on the box. Mix the cake batter as directed on box using the reserved pineapple juice/water mixture in place of water.
Scoop cake mix into muffin cups. Bake 25 to 30 minutes until toothpick comes out clean.
Remove from oven. Run knife around edge of cupcakes. Place cookie sheet on top and flip pan over. Leave for 5 mins then remove muffin pan. Serve warm or cold. Delicious with whipped cream on top. Store leftovers in refrigerator.
* Notes if using regular size muffin pans: Place 1/2 tsp butter in 24 muffin cups. Then 1 1/2 teaspoons of brown sugar. You will need to cut the pineapple slices into pieces that will fit into the cups or use a can of pineapple chucks instead of slices. Bake time may be shorter.
Recipe from Cathy Heywood
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