The Pioneer Woman Tasty Kitchen
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Pineapple Upside Down Cupcakes

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Level: Easy

System:

12
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Description

12 mini upside down cakes!

Ingredients

  • 1-½ cup Brown Sugar
  • 12 slices Canned Pineapple (2-16oz Cans) -reserve The Juice
  • 12 whole Maraschino Cherries
  • 1 stick Butter
  • 1 box Yellow Cake Mix (18 Ounce Box)
  • 1-½ cup Reserved Pineapple Juice
  • ⅓ cups Oil
  • 4 whole Eggs

Preparation

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.

3 Comments

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chavaneth on 10.1.2010

I made these for a bachelorette party and they were a huge hit :-) They look SOOO cute and tasted fantastic! People chose these over the chocolate cupcakes I brought which usually go first! Thanks for the recipe!

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bmd4me on 8.9.2010

What a great idea!

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ibmzlorinsc01 on 8.8.2010

mmm who doesnt love pineapple upside down everything.

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