Pineapple Upside-Down Cupcakes

I made the pineapple upside-down cake in the iron skillet last weekend and it was a huge hit, all of my friends wanted the recipe and two slices! Since only about 2/3 of the batter fit in my 10” skillet, I used the remaining 1/3 to make 6 upside-down cupcakes. This way, I would not be tempted to break into the cake before the party, which is tough because I like to let it set for a day before serving. The cupcakes were a very cute treat!

Ingredients

3 slices of canned pineapple, drained and cut in half
1/3 prepared white cake mix, using pineapple juice in place of water and apple sauce in place of oil
1/4 cup packed brown sugar
1/4 cup butter
6 maraschino cherries

Directions

1. Heat oven to 350°F. Line 6 muffin cups.
2. In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup.
3. In each cup, top the butter mixture with half a pineapple slice and a cherry. Spoon 1/4 cup batter into each cup.
4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

Adapted from Betty Crocker