Ingredients

The following ingredients have 24 Servings
  • 1 box Yellow Cake Mix
  • 20 oz can Pineapple Rings or Chunks (cut in to pieces)
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/3 cup butter (melted)
  • 2/3 cup brown sugar
  • 24 maraschino cherries

Instruction

  • Preheat oven to 350 F; Spray a muffin/cupcake tin with nonstick spray
  • Combine the cake mix, oil, eggs and pineapple juice in a bowl and beat with an electric mixer or whisk until well-blended
  • In a separate bowl, combine the melted butter and brown sugar. Spoon 2 teaspoonfuls of this mixture in to the bottom of each cavity of the cupcake pan
  • Arrange pineapple chunks in a circle on top of the brown sugar mixture, with a cherry in the center
  • Fill each cupcake cavity about 2/3 of the way with the cake batter
  • Bake for 20 – 25 minutes or until an inserted toothpick comes out clean
  • Allow to cool in the pan for 5 minutes
  • Run a butter knife around the edges of each cup, then invert the cupcakes on to a cooling rack