Ingredients
For the topping:
1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
12 maraschino cherries, halved
1 cup pineapple chunks (or drained crushed pineapple)
For the cupcake batter:
1 box yellow cake mix
Ingredients listed on the box (usually eggs, oil, and water)
Instructions
- Prep
Preheat oven to 350°F (175°C).
Generously spray a 12-cup muffin tin with nonstick spray. - Make the topping
In a small bowl, mix the melted butter and brown sugar.
Spoon about 1 tablespoon of this mixture into each muffin cup.
Add 2–3 pineapple chunks (or 1 tablespoon crushed pineapple) to each cup.
Place half a maraschino cherry, cut side up, in the center. - Add the cake batter
Prepare the cake mix as instructed on the box.
Fill each muffin cup about 2/3 full with batter. - Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. - Cool & flip
Let the cupcakes cool in the pan for 5 minutes.
Place a baking sheet or cooling rack over the tin and carefully flip to release the cupcakes.
Let them cool completely.
Tips
For extra flavor, add 1–2 tablespoons of pineapple juice to the batter.
Serve warm for maximum gooey deliciousness!
Store leftovers in an airtight container in the fridge.