Pineapple Upside Down Cupcakes

Recipe View Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the middle position. (5 minutes)

Recipe View Thoroughly spray a 24-cup muffin tin with cooking spray to prevent sticking. (2 minutes)

Recipe View Spoon 1 teaspoon of melted butter into the bottom of each muffin cup, ensuring even distribution. (3 minutes)

Recipe View Add 1 tablespoon of brown sugar into each muffin cup, spreading it evenly over the butter. (3 minutes)

Recipe View Gently press a maraschino cherry into the center of the brown sugar in each cup. (4 minutes)

Recipe View Spoon a generous, heaping tablespoon of crushed pineapple on top of the cherry and brown sugar in each muffin cup. Use the back of a spoon to gently press and compact the pineapple into an even layer. (5 minutes)

Recipe View In a large mixing bowl, combine the pineapple cake mix, pineapple juice, vegetable oil, and eggs. Use an electric mixer on low speed until just moistened (about 30 seconds). Increase the speed to medium and mix for 2 minutes until well combined and smooth. (3 minutes)

Recipe View Carefully pour the batter into the muffin cups, filling each one nearly to the top, but avoid overfilling to prevent overflow during baking. (5 minutes)

Recipe View Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs. (20 minutes)

Recipe View Remove the muffin tin from the oven and let the cupcakes cool for at least 5 minutes before inverting them onto a sheet of waxed paper. This allows the caramel to set slightly and makes for easier removal. (5 minutes)

Recipe View Once inverted, sprinkle the cupcakes lightly with confectioners' sugar for an elegant finishing touch. Serve warm with the pineapple and cherry side facing up. Enjoy! (2 minutes)