1 (20 ounce) can crushed pineapple (reserve juice)
1 (18.25 ounce) package yellow cake mix¹ (oil and egg – as called for on the package)
1 cup pineapple juice²
Preheat oven to 350 degrees and spray 24 muffin cups with cooking spray.
Spoon 1 teaspoon melted butter into the bottom 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, create a good size layer.
Compact each layer with the back of your spoon.
Mix cake mix according to the package directions, replacing the water with pineapple juice. This may vary according to which cake mix 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 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 a cooling rack or the waxed paper to release.
¹You can use any yellow cake mix. I use Duncan Hines signature pineapple supreme cake mix; 1 cup of water; 1/3 cup of vegetable oil; 3 large eggs
²Use the pineapple juice for the liquid called for – in the cake mix recipe.
Cupcakes are always a hit and easy dessert ideas for holiday weekend outings.
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