cooking spray, ½ cup butter, melted, 1 ½ cups brown sugar, 24 maraschino cherries, 1 (20 ounce) can crushed pineapple, 1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme), 1 ⅓ cups pineapple juice, ⅓ cup vegetable oil, 3 eggs, 1 tablespoon confectioners' sugar for dusting, or as needed
Instructions
Preheat your oven to 350 degrees F (175 degrees C) and adjust the rack to the middle position. Prepare 24 muffin cups with cooking spray. Add 1 teaspoon of melted butter and 1 tablespoon of brown sugar to each cup. Place a maraschino cherry in the center and cover with a heaping tablespoon of crushed pineapple, pressing it flat. Using an electric mixer, blend pineapple cake mix, juice, oil, and eggs on low for 30 seconds, then on medium for 2 minutes. Fill the cups to the top with batter and bake for about 20 minutes until a toothpick comes out clean. After cooling for at least 5 minutes, invert the cupcakes onto waxed paper. Serve fruit-side up with a light dusting of confectioners' sugar.
Nutrition
Total Fat 9g 12%, Saturated Fat 4g 18%, Cholesterol 33mg 11%, Sodium 174mg 8%, Total Carbohydrate 39g 14%, Dietary Fiber 0g 1%, Total Sugars 28g, Protein 2g, Vitamin C 4mg 18%, Calcium 22mg 2%, Iron 0mg 2%, Potassium 90mg 2%
