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Pineapple Upside-Down Cupcakes

Instructions

  1. Heat oven to 350°F. Spray 12 nonstick large size muffin cups with cooking spray.
  2. Melt butter. Stir in brown sugar. Place about 2 teaspoons brown sugar mixture in each cup; spread evenly in bottom of cup. Place cherry in center of each cup. Cut each pineapple slice into 4 pieces. Place 2 pieces of pineapple around cherry in center; press lightly into mixture.
  3. In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.
  4. Bake 28 to 30 minutes or until toothpick inserted in center comes out clean.
  5. Cool 5 minutes. Gently remove from pan. Run knife around edges of cupcakes to loosen; turn upside-down onto cookie sheet; cool about 20 minutes. Serve warm.                                  Store loosely covered at room temperature.

Ingredients

  • 1 ½ cups fresh blueberries
  • 1 ½ cups fresh raspberries
  • 1/3 cup sugar
  • 1/3 teaspoon ground ginger
  • 1 teaspoon grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 1 Package Duinkerken GF Lemon Cake Mix
  • ½ cup butter, melted
  • Serve with vanilla ice cream

Products used in this recipe

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