I am the queen of stress baking, and we’ve been discussing comps in all my classes.
So, since maraschino cherries were on sale, this is what ended up happening with my Wednesday.
Preheat your oven to 350 and GREASE a muffin tin. No fancy cupcake liners for us today.
Obviously, the first step is pineapples. Cut each ring into quarters and drain the juice into a bowl (or cup, I’m really not picky).
Yea, it’s a box mix. Don’t judge. (Betty Crocker Super Moist, to be exact)
Beat in 1/2 cup oil, 3 eggs, and the leftover pineapple juice.
Melt 1/3 cup butter and mix with 2/3 cup brown sugar. Be nice and replace the brown sugar if you use it all up.
In your pan, start with a teaspoon of the butter/sugar mix. Top with 2 pieces of pineapple and half a cherry. Learn from my mistakes and put the cherry in first, so the pineapple are not laying flat. It’ll help, I promise.
Cover that in your batter.
Bake for 20-25 minutes (mine took 21).
When they’re cooled a bit (trust me), run a butter knife around the edges to loosen and flip the pan (quickly!).
Tada! Now, they’re upside down!
Recipe
1 can (20 oz) sliced pineapple, drained, juice reserved
1 box Betty Crocker SuperMoist yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter
2/3 cup packed brown sugar
maraschino cherries, cut in half
Heat oven to 350 degrees. Spray muffin cups with cooking spray.
Cut each pineapple slice into 4 pieces; set aside.
In a large bowl, mix cake mix, oil, eggs, and pineapple juice.
In small bowl, stir together melted butter and brown sugar.
Spoon 1 teaspoon of butter mixture into each muffin cup.
Top each with 1/2 cherry and 2 pieces of pineapple.
Spoon batter into each cup.
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Cool for five minutes. Run a knife around edge of cupcakes to loosen.
Invert onto cookie sheet.
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