Our Recipe Menu
- Recipe For Chicken Tacos
- Garlic Smashed Potatoes
- Delicious Shrimp Casserole
- Hearty Lasagna
- Seafood Scampi Linguine
- Delicious Apple Crisp Recipe
- Grilling A Great Tasting Steak
- Recipe For Orange Glazed Baked Ham
- Pecan Pumpkin Pie
- Asparagus and Artichoke Pasta Salad
- Pasta Salad With Roasted Vegetables
- Shrimp Stuffed Mushrooms
- Seafood Lovers Lobster Salad
- Old Time Popcorn Balls
- Beer Battered Onion Rings
- All American Barbecued Chicken
- Cooking Fresh Lobster
- Simple Turkey Recipe
- Delicious Meatball Hoagies
- Recipe For Classic Potato Salad
- Easy Spaghetti Pie
- Recipe For Perfect Prime Rib
- Frosted Chocolate Brownies
- Christmas Brie Appetizer
- Homemade Turkey Stuffing
- Recipe For Delicious Lemon Yogurt Cake
- Pineapple Upside-Down Cupcakes
- Grilled Filet Mignon
- Strawberry Shortcake Recipe
- Spicy Low Calorie Chicken Cacciatore
- Chicken Noodle Soup Recipe
Pineapple Upside-Down Cupcakes
These delicious pineapple upside-down cupcakes are perfect for an afternoon tea
or take on a picnic. I think you'll like the way these compare to the
upside-down cake, as the upside-down cupcakes are alot less
messy.
Ingredients:
2 20 oz. cans Pineapple Slices
1/3 cup
butter or margerine melted
2/3 cup packed brown sugar
10 maraschino
cherries cut in half
1 18.25 oz. package yellow flavored cake
mix
Drain pineapple and reserve juice. Stir together melted butter or
margarine and brown sugar. Evenly divide sugar mixture into 18 (2/3 cup) muffin
cups sprayed with cooking spray. Lightly press well drained pineapple slices
into sugar mixture. Place cherries in center of pineapple sliced side up.
Prepare cake mix according to package directions replacing amount of water
called for with reserved juice. Pour 1/3 cup batter into each muffin
cup.
Bake at 350F 20 to 25 minutes or until toothpick inserted in center
comes out clean. Cool 5 minutes. Loosen edges and invert onto cookie sheets.
