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Mini-Upside Down Cakes

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Ingredients Method

Ingredients
  

  • cooking spray
  • ½ cup butter melted
  • 1½ cups brown sugar
  • 24 maraschino cherries
  • 1 - 20 oz. can of sliced pineapple slices tidbits or if you don't have either of those and are desperate to try this recipe, use crushed pineapple. RESERVE THE JUICE
  • 1 -18.25 oz. package yellow or lemon cake mix
  • * you will need eggs and oil to follow the boxed cake mix recipe.

Method
 

  1. Preheat oven to 350 degrees and spray 24 muffin cups with cooking spray.
  2. Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
  3. Spoon 1 tablespoon brown sugar in each muffin cup.
  4. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  5. Place pineapple on brown sugar mixture. If you are using a larger muffin time you may be able to use the whole rings, otherwise just place smaller chunks, tidbits or crushed pineapple around the cherry.
  6. Mix cake mix according to the package directions, replacing the water with pineapple juice.
  7. You may need to add water to pineapple juice to make sure the liquid measurement if according to cake package directions.
  8. Fill tins so that the batter comes within 1/2 inch or so from top to keep from baking over.
  9. 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.
  10. Allow cupcakes to cool at least 5 minutes. Place baking sheet over muffin tin and turn upside down to release.
  11. Serve with pineapple and cherry sides up.
  12. Dust with powdered sugar if desired.