Individual
upside-down cakes are a outside the box twist on an old favorite. No cupcake
liners for these sweeties. Take your presentation to
the next level by packaging them in small Chinese take-out
containers along with a colorful napkin. These cupcakes are perfect for a special celebration such as
a shower or birthday. Stunning as a
hostess gift or just a nice surprise for the home gang!
Ingredients:
·
1 - Duncan Hines Pineapple Supreme Cake mix
·
Oil and Eggs called for on box
·
Pineapple juice in place of water called for on box.
·
1 - Can of pineapple chunks or slices (save the juice!)
·
1 1/2 Cups of brown sugar
·
1 Stick of melted butter
·
Maraschino Cherries
Instructions:
1. Pre-Heat
oven to 350.
2. Mix
the cake as directed on box, use the pineapple juice from the canned
pineapples in place of water.
3. Melt
the butter. Mix brown sugar and butter together.
4. Spray
cupcake pan with cooking spray. (Do not use paper liners!)
5. Place
one teaspoon of melted butter/sugar mixture in the bottom of each cup of the
pan.
6. Place
one cherry in the center.
7. Place
slice/chunks around the cherry to form a circle.
8. Add
cake mix on top of the pineapple.
9. Bake
for 18-20 minutes or until cupcakes are cooked.
10.Let the
pan cool on a cooling rack for about 5 minutes.
11.Run a
knife along the inside edge, invert cupcake pan on the cooling rack.
12.Some of
the brown sugar and pineapple might stay behind in the pan, just scrap it out
and lay it on top of the cupcakes.
