Pineapple upside down cupcakes

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Pineapple upside down cupcakes

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INGREDIENTS:

1 Box yellow cake mix.

1 Can sliced pineapple, drain the juice, and reserve it for later.

12 maraschino cherries.

1 cup packed brown sugar.

1/2 cup canola oil.

1/3 cup melted butter.

3 larges eggs.

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DIRECTIONS:

Step 1:

I preheated the oven to 350 degrees F.

Step 2:

I cut pineapple slices into small pieces.

Step 3:

I mix the cake mix with oil, reserved juices, and eggs, one at a time, and I beat after each addition with an electric mixer for 4 minutes.

Step 4:

In a separate bowl, I combined the melted butter with packed brown sugar, and I added 2 tablespoons of this mixture in each muffin cup, placed over the mixture pineapple pieces, maraschino cherries halves, and 3 tablespoons of the batter.

Step 5:

I baked the cupcakes for 22 to 28 minutes and removed them from the oven when they change the color to a golden brown.

Serve warm with coffee, it’s the best way for serving them for me. I hope you enjoy your weekend!

 Enjoy

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