Pineapple Upside Down Cupcakes .
Ingredients
1 can (20 oz) cut pineapple, drained
1 box yellow cake
3 eggs
1 1/2 container milk
1/3 container butter, melted
2/3 container pressed brown sugar
24 maraschino cherries
Directions
Heat broiler to 350°F. Splash 24 regular-size biscuit mugs with cooking spray.
Cut each pineapple cut into3 pieces; set aside. In a huge bowl, beat cake blend, drain and eggs with an electric blender at moo speed 30 seconds. Beat on medium speed 2 minutes, scratching bowl once in a while.
In a little bowl, mix together dissolved butter and brown sugar. Spoon 1 teaspoon butter blend into each biscuit glass. Best each with 2 pineapple pieces. Put cherry in center of pineapple pieces. Spoon container hitter into each glass.
Bake 20 to 25 minutes or until toothpick embedded in center comes out clean. Cool 5 minutes. Run cut around edge of cupcakes to extricate; rearrange onto cookie sheet.
Serve warm with sweet whipped cream.
