Pineapple Upside Cupcakes

Wow...it has been a long time since I posted anything. I guess with my wedding less than free weeks away there has been a back-log of just about everything. So as I sit here with a few moments to well "do nothing" but watch some TV I thought I would work on a few of the meals/baked goods I have done over the last month.

So to start (again) is Pineapple Upside Cupcakes which were to honor a coworker who spent an afternoon hanging upside down in his car. He is okay, which is why we can have this laugh over a dessert in honor of his accident.

What you will need:
Duncan Hines Pineapple Upside Cake mix
butter
brown sugar
maraschino cherries
pineapple tidbits (save the juice)

This has to be the easiest recipe. These will make approximately 2 dozen.

Follow the instructions of the cake mix for oven temperature and time for baking. Spray your cupcake pan and dust with flour.

First, mix the cake batter but make sure to substitute the water with pineapple juice. This will add a more pineapple-y flavor.

Melt the butter and place 1 tsp. of butter in each cupcake cup. Place 1 tbsp. of brown sugar in each cup and a maraschino cherry in the center. Scatter pineapple tidbits around the cherry.

Scoop approx. 1/3 cup of pineapple cake mix into each cup.

Once the cupcakes have finished baking let them sit for approximately 5 to 10 minutes. Run a life along the edge of the cupcakes and invert the cupcake rake. Do not be surprised if a little brown sugar or pineapple remains. Just scoop it out and place it on top of the cupcake.

They are going to be super moist and a total hit!