Instructions:
- Prepare the Pineapple:
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Drain the pineapple slices, keeping the juice for later.
- Melt the butter and evenly distribute the brown sugar into each cupcake liner.
- Place pineapple slices (or cut pieces) on top of the brown sugar, then add a cherry in the center of each pineapple.
- Make the Cake Batter:
- In a large bowl, combine the cake mix, vegetable oil, eggs, and reserved pineapple juice. Mix until smooth and well combined.
- Pour the batter into each cupcake liner, covering the pineapple layer.
- Bake:
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Flip:
- Let the cupcakes cool for a few minutes in the tin, then carefully invert them onto a platter. The caramelized pineapple and brown sugar will now be on top, creating that iconic « upside-down » look.
Expert Tips:
- Add a splash of vanilla extract to the batter for extra flavor.
- Don’t overmix the batter—this keeps the cupcakes moist.
- If you want a fancier touch, use pineapple rings for a vibrant presentation.
These cupcakes are an instant hit for parties, special occasions, or even just a delicious snack! 🌟 Enjoy!
