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Nancy's Kitchen - Tried and Tested Recipes
Mini Pineapple Upside Down Cupcakes












Mini Pineapple Upside Down Cupcakes

1 (20-ounce) can pineapple, crushed, chunks or tidbits
1/3 cup butter, melted
2/3 cup brown sugar, packed
24 maraschino cherries
18-19 ounce yellow cake mix
1/2 cup butter, melted and cooled or vegetable oil
3 eggs
water*

Preheat oven to 350 degrees. Grease 24 muffin cups. Drain canned pineapple, reserving liquid in a glass measuring cup. Combine butter and brown sugar. Evenly spoon mixture into muffin cups. Place one cherry in the center of each cup. Top with 1 tablespoon pineapple. (If using pineapple chunks or tidbits decoratively arrange pieces in each cup.) Place cake mix and eggs in large bowl. To reserved pineapple juice *add enough water to make a total of 1-1/3 cups of liquid.

Pour liquid in bowl. Beat for 30 seconds on low. Continue beating for an additional 2 minutes on medium. Divide batter among muffin cups (non-stick). Bake for 20 to 25 minutes. Allow to rest in pan for 2 minutes and then invert onto serving platter.
Robbie IN

http://www.nancyskitchen.com 


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