Description
These easy and delicious cupcakes are always a welcomed dessert!
Ingredients
For the topping:
- 1/2 cup (1 stick) butter
- 1 cup dark brown sugar
- 2 teaspoons dark rum
- 12 maraschino cherries, sliced in half
- 1 (20 ounce) can pineapple tidbits, reserve juice for cake mix
For the cupcake batter:
- 1 package yellow cake mix (I used Duncan Heinz Classic Yellow, 16.5 ounce mix)
- Reserved pineapple juice (should yield 1 cup of juice)
- 3 large eggs
- 1/3 cup vegetable oil
Instructions
- Preheat your oven to 350 degrees F.
- Grease 2 (12 cup) muffin pans.
- In a small saucepan over medium heat, melt butter. Add brown sugar and rum. Bring to a gentle boil and cook for approximately 2 minutes (stirring often), or until thickened. Remove from heat.
- Spoon brown sugar mixture evenly into cupcake tins. Place half of a maraschino cherry in the center of each muffin section. Surround with pineapple tidbits.
- In a large bowl, beat cake mix, pineapple juice, eggs and oil on low speed for until moistened, about 30 seconds. Beat on medium speed for 2 minutes.
- Spoon cake batter over pineapple, filling almost to the top of each tin (mine were about 7/8 full).
- Bake 18 to 22 minutes, or until toothpick inserted in the center is removed clean.
- Immediately invert onto wire racks and allow to cool.
Notes
Adapted from Taste of Home and A Beautiful Mess
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Bake
- Cuisine: American