cooking spray ½ cup butter, melted 1 ½ cups brown sugar 24 maraschino cherries 1 (20 oz) can crushed pineapple 1 (18.25 oz) pkg pineapple cake mix 1 ⅓ cups pineapple juice ⅓ cup vegetable oil 3 eggs 1 tablespoon confectioners’ sugar (for dusting, or as needed)
Directions
Step 1
Preheat the oven to 350 degrees. Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.
Step 2
Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.
Step 3
Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.
Step 4
Pour batter into the muffin cups, filling them to the top; do not overfill.
Step 5
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
Step 6
Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners’ sugar before serving.
