Mini Pineapple Upside Down Cakes

 

INGREDIENTS:

1 Box yellow cake mix.
1 Can sliced pineapple, drain the juice, and reserve it for later.
12 maraschino cherries.
1 cup packed brown sugar.
1/2 cup canola oil.
1/3 cup melted butter.
3 larges eggs.

DIRECTIONS:

Step 1:

I preheated the oven to 350 degrees F.

Step 2:

I cut pineapple slices into small pieces.

Step 3:

I mix the cake mix with oil, reserved juices, and eggs, one at a time, and I beat after each addition with an electric mixer for 4 minutes.

Step 4:

In a separate bowl, I combined the melted butter with packed brown sugar, and I added 2 tablespoons of this mixture in each muffin cup, placed over the mixture pineapple pieces, maraschino cherries halves, and 3 tablespoons of the batter.

Step 5:

I baked the cupcakes for 22 to 28 minutes and removed them from the oven when they change the color to a golden brown.
Serve warm with coffee, it’s the best way for serving them for me. I hope you enjoy your weekend!