Pineapple Upside Down Cupcakes
These pineapple upside down cupcakes are great to make for family gatherings or as treats to pack into lunches. It's an easy recipe; adaptations can be made to make this completely from scratch. This is just a yummy simplified version!
cooking spray
butter, melted
½
cup
brown sugar
1 ½
cups
maraschino cherries
24
crushed pineapple
1
(20 ounce) can
pineapple cake mix (such as Duncan Hines Pineapple Supreme)
1
(15.25 ounce) package
pineapple juice
1 ⅓
cups
vegetable oil
⅓
cup
eggs
3
large
confectioners' sugar for dusting, or as needed
1
tablespoon
 Preheat the oven to 350 degrees F (175 degrees C). Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.
  Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.
  Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.
  Pour batter into the muffin cups, filling them to the top; do not overfill.
  Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar before serving.
