The best upside-down pineapple cupcake recipe!
* Ingredients :
° 2 large cans of pineapple slices in juice, not syrup (20 ounces)
° 1/3 cup (85 ml) melted butter
° 2/3 cup (165 ml) brown sugar
° ° Cut the maraschino cherries in half
° 1 box of golden cake mix
* Preparation:
Preheat the oven to 350°F (175°C). Take canned pineapple juice. Spray muffin cups (18) with non-stick oil. (Here's how to make the drizzle) In a bowl, mix together melted butter and brown sugar. Add a tablespoon of the mixture to the bottom of each skillet. Prepare cake batter according to package instructions, but use pineapple juice instead of water. Add a pineapple slice to the bottom of each mold. Add half a cherry to each pineapple slice. Add a quarter cup of the cake mixture. Bake for 20 to 25 minutes or until cake is golden. We take it out of the oven. Let's stand. to return to. to serve!
Enjoy !
