Pineapple Upside Down Cupcakes

Name: Pineapple Upside Down Cupcakes
Total time: 45
Yield: 24
Ingredients: cooking spray; 0.5 cup butter, melted; 1.5 cups brown sugar; 24 maraschino cherries; 1 (20 ounce) can crushed pineapple; 1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme); 1.3333333730698 cups pineapple juice; 0.33333334326744 cup vegetable oil; 3 eggs; 1 tablespoon confectioners' sugar for dusting, or as needed

Recipe by Bri from allrecipes.com

Dessert 45 Mins.

Ingredients

24 servings

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cooking spray
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0.5 cup butter, melted
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1.5 cups brown sugar
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24 maraschino cherries
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1 (20 ounce) can crushed pineapple

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1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
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1.3333333730698 cups pineapple juice
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0.33333334326744 cup vegetable oil
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3 eggs
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1 tablespoon confectioners' sugar for dusting, or as needed

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.
Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.
Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.
Pour batter into the muffin cups, filling them to the top; do not overfill.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar before serving.