Pineapple Upside Down Cupcakes

Using a 12-count giant or “Texas-sized” cupcake pan, put 1/8 cup of brown sugar in the bottom of each cup, then one pineapple ring, one cherry in the center of the pineapple, then a pat of butter (about 1/2 tablespoon). Coat the remaining sides of the cups with a Pam type spray. Set pans aside.

Prepare cake mix by combining the mix with the reserved pineapple juice, oil and eggs. Divide evenly into the 12 cups. Bake at 350F until golden and set, about 20 minutes or so. Turn oven down to 325 if they are browning too fast.

When they are done, carefully run a sharp knife around the edge to be sure it’s loose, then flip out onto a foil lined pan or serving tray.