Ingredients
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1
-
-
-
1
-
1 1/2
-
1/2
-
24
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-
-
-
-
-
-
-
Directions
Pineapple Upside-Down Cupcakes, Taken from the Duncan Hines website (credited to Stacy3099), these were a hit at our Thanksgiving gathering Be forewarned: this made 24 regular sized cupcakes AND 12 mini cupcakes (<---the minis were ONLY batter: no pineapple, cherry, butter or brown sugar ) Mine baked for about 25 minutes, as I preheated the oven to 350, then dropped it to 325 after putting them in the oven! Enjoy!, I made them in the larger muffin pan instead of a cupcake pan so there are only 12 instead of 24 The toppings fit better I think I did 325 for 25 minutes and they came out perfectly done and look really nice , Has anyone made these with the canned sliced pineapple rings? Seems like that would be an easier way to do them
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Steps
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1
Done
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Mix the Cake as Directed on Box, Substitute Pineapple Juice from the Canned Pineapple in Place of Water Called For in Recipe. (optional). |
|
2
Done
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Melt the Butter. |
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3
Done
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Spray Cupcake Pan With Cooking Spray. (do not Use Paper Liners!). |
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4
Done
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Place One Teaspoon of Melted Butter in the Bottom of Each Cup of the Pan. |
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5
Done
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Add One Tablespoon of Brown Sugar on Top of the Melted Butter. |
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6
Done
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Place One Cherry in the Center. |
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7
Done
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Scatter the Tidbits Around the Cherry to Form a Circle. |
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8
Done
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Add Cake Mix on Top of the Pineapple. (3/4 Full). |
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9
Done
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Bake For 18-20 Minutes or Until Cupcakes Are Cooked. |
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10
Done
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Let the Pan Cool on a Cooling Rack For About 5 Minutes. |
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11
Done
|
Run a Knife Along the Inside Edge. |
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12
Done
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Invert Cupcake Pan on the Cooling Rack. |
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13
Done
|
Some of the Brown Sugar and Pineapple Might Stay Behind in the Pan, Just Scrap It Out and Lay It on Top of the Cupcakes. |
