Pineapple Upside-Down Cupcakes Popular Recipes

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Pineapple Upside-Down Cupcakes

"Just just like the cake however in cupcake shape. Just as right, but smaller and more healthy portions than an entire piece. Just be sure to devour it upside-down."

Ingredients :

1 (15.25 ounce) package yellow cake blend
1 cup water
1/2 cup vegetable oil
3 eggs
1 (12.Five ounce) can pineapple tidbits in juice, tired and juice reserved
1 cup brown sugar, or as needed
half of cup butter, melted
1 (16.Five ounce) can pitted cherries, drained (non-compulsory)

Instructions :

Prep : 15M	Cook : 12M	Ready in : 30M

Preheat oven to 350 tiers F (175 tiers C). Grease muffin cups or line with paper muffin liners.
Beat cake blend, water, oil, and eggs collectively with an electric mixer in big bowl on low velocity 30 seconds, growth pace to medium speed and beat for two mins. Pour reserved pineapple juice into cake blend and beat till combined.
Sprinkle brown sugar lightly in each muffin cup. Drizzle butter calmly over brown sugar. Place pineapple tidbits and 1 cherry atop the brown sugar combination. Pour cake batter over pineapple tidbits.
Bake within the preheated oven until golden and the tops spring back whilst gently pressed, 15 to 20 mins.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook it evenly, and make clean-up simpler.

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