Ingredients
-
1 duncan hines pineapple supreme cake mix
-
oil, and eggs called for on cake mix box
-
pineapple juice, in place of water called for on box (you don't have to use pineapple juice, I just think it enhances the flavor!)
-
1 (20 ounce) can pineapple tidbits (save the juice!)
-
1 1/2 cups light brown sugar
-
1/2 cup butter, melted
-
24 maraschino cherries
Instructions
- Mix the cake as directed on box, substitute pineapple juice from the canned pineapple in place of water called for in recipe. (Optional).
- Melt the butter.
- Spray cupcake pan with cooking spray. (Do not use paper liners!).
- Place one teaspoon of melted butter in the bottom of each cup of the pan.
- Add one tablespoon of brown sugar on top of the melted butter.
- Place one cherry in the center.
- Scatter the tidbits around the cherry to form a circle.
- Add cake mix on top of the pineapple. (3/4 full).
- Bake for 18-20 minutes or until cupcakes are cooked.
- Let the pan cool on a cooling rack for about 5 minutes.
- Run a knife along the inside edge.
- Invert cupcake pan on the cooling rack.
- Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.