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Pineapple Upside Down Cupcakes
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Ingredients
1 box yellow cake mix (with pudding in the mix)
1 (3.4 ounce) vanilla instant pudding
3 eggs
1/3 cup oil
2/3 cup pineapple juice (from pineapple slices)
1/3 cup milk
Topping
1 stick butter, melted
1 cup brown sugar 1 (8 ounce) can pineapple slices, drained (save juice)
maraschino cherries
Directions
Preheat oven to 350 degrees.
Do not use cupcake liners. Instead, spray muffin tins well with cooking spray. Melt butter and sugar together on top of the stove. Add 1 tablespoon sugar mixture to each muffin cup. Next, put in 1 pineapple slice in bottom of each cup.
In a large bowl mix cake mix, pudding mix, eggs, oil, juice and milk with mixer. Fill cups 1/2 to 3/4 full with cake mix. Bake in preheated 350 degree oven for 25 minutes.
Remove from oven and let cool at least 10 minutes. Run a knife around the edges to loosen cupcakes from cups before removing from pan. Turn cupcakes upside down on a platter and add cherries.
Makes 24 cupcakes.
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1997-2012
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