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Pineapple Upside Down Cupcakes
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| 1 can (20 oz) | sliced pineapple, drained, juice reserved |
| 1 box | yellow cake mix |
| 1/2 cup | vegetable oil |
| 3 | eggs |
| 1/3 cup | butter, melted |
| 2/3 cup | packed brown sugar |
12 maraschino cherries, cut in half
1. Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
2. Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
3. 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.
4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
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