Tuesday, February 7, 2012

Recipe Roulette ~ Pineapple Upside Down Cupcakes

One of my favorite cakes to bake is pineapple upside cake, it is a classic sweet and simple dessert. When I was flipping through the recipe roulette notebook today browsing for a recipe to try, everything seemed to fancy or to much effort for me to feel like making until I ran across the recipe for Pineapple Upside Down Cupcakes. The recipe is almost identical to my regular cake recipe except you use crushed or pineapple tidbits and cupcake pans instead of  a sheet cake pan.

Ingredients ~1 Duncan Hines Pineapple Supreme Cake Mix
Oil and Eggs amount called for on box
Pineapple Juice in place of water, use amount on box
Can of Pineapple Tidbits or Crushed Pineapple
1 1/2 Cups of light Brown Sugar
1 Stick Melted Butter
Maraschino Cherries

Mix the cake as directed on the box. Substitute the pineapple juice from the canned pineapple in place of water. I needed to add some water to make up the difference in the amount called for. Melt butter. Spray cupcake pan with cooking spray. Do not use paper liners.
Place one teaspoon of melted butter in the bottom of each cup of the pan. Add one tablespoon of brown sugar on top of the melted butter. Place one cherry half in the center.

Scatter pineapple around the cherry to form a circle.
Add cake mix on top of the pineapple. Bake for 18-20 minutes or until cupcakes are cooked.

Have your kitchen helper put on an impromptu dance recital to help pass the time.
Let pan cool on wire rack for 5 minutes or until tops are cool to touch. Run a knife along the inside edge.

Invert cupcake pan on cooling rack. If any of the brown sugar and pineapple stay behind in pan, just scrape it out and lay on top of cupcake.

Wait as long as you can, then offer to split one with your kitchen helper to taste test.

Be prepared to get the evil eye from said helper when you have to tell her no more until after dinner when she asks for another one.

This recipe will now have a  permanent spot in the notebook.