Pineapple Upside-Down Cupcakes - Borden Dairy

Pineapple Upside-Down Cupcakes

50

Minutes

24

People

I want to cook for: people

Pineapple Upside-Down Cupcakes

50

Minutes

24

People

I want to cook for: people

Ingredients

1 can (20 oz) sliced pineapple, drained, juice reserved
1 box yellow cake mix
1/2 cup Borden Milk
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half

Instructions

Preheat oven to 350ºF. Spray 24 regular-size muffin cups with cooking spray.
Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, milk, eggs and pineapple juice well combined.
In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
Bake 20 to 25 minutes. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

Ingredients

1 can (20 oz) sliced pineapple, drained, juice reserved
1 box yellow cake mix
1/2 cup Borden Milk
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half

Instructions

Preheat oven to 350ºF. Spray 24 regular-size muffin cups with cooking spray.
Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, milk, eggs and pineapple juice well combined.
In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
Bake 20 to 25 minutes. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.