Pineapple Dessert (Print Version)

Ingredients:

01 - 1/4 cup butter.

02 - 1/2 cup packed brown sugar.

03 - 1 can (20 oz) pineapple slices in juice (reserve juice).

04 - 1 jar (6 oz) maraschino cherries.

05 - 1 box yellow cake mix.

06 - Vegetable oil and eggs (as called for in cake mix instructions).

01 - Preheat to 350°F (175°C).

02 - In a small saucepan over medium heat, melt the butter. Stir in brown sugar until dissolved. Remove from heat.

03 - Spray a 12-cup muffin tin with cooking spray. Place 1 teaspoon of the butter-brown sugar mixture into each cup.

04 - Cut pineapple slices into quarters. Place 2 pieces in each muffin cup along with a maraschino cherry half.

05 - Prepare cake mix according to package instructions, substituting pineapple juice for the water.

06 - Pour batter over the pineapple and cherries, filling each cup 2/3 full.

07 - Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

08 - Let cool in the pan for 5 minutes, then run a knife around the edges to loosen. Invert onto a wire rack and cool completely.

01 - These cupcakes are a delightful twist on the classic pineapple upside-down cake, perfect for individual servings.