Pineapple Upside Down Cupcakes

Ingredients

• 1.5 cups brown sugar 
• 0.5 cup butter melted
• 20 ounce pineapple crushed canned
• 3  eggs 
• 24  maraschino cherries 
• 1.3 cups pineapple juice 
• 0.3 cup vegetable oil 
• 18.3 ounce pineapple cake mix duncan hines® such as Pineapple Supreme

Equipment

• bowl
• oven
• blender
• hand mixer
• toothpicks
• muffin liners

Directions

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