Pineapple Rightside-Up Cupcakes (Vegan)

Name: Pineapple Rightside-Up Cupcakes (Vegan)
Total time: 600 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 box Duncan Hines Yellow Cake Mix; 1 can Pineapple Slices; 2/3 cup Applesauce; 1 can Maraschino Cherries; 2 tbsp Sugar; brown is preferred, granulated white sugar is okay too.

SuperModelMommy @cook_2986881

I love pineapple upside-down cake, so I thought it'd be neat to come up with an individual-serve cupcake recipe. I did not have the cherries on hand, so I made them without. Next time I will add them though!

SuperModelMommy @cook_2986881

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Ingredients

10 mins

12 servings

1 boxDuncan Hines Yellow Cake Mix
1 canPineapple Slices
2/3 cupApplesauce
1 canMaraschino Cherries
2 tbspSugar; brown is preferred, granulated white sugar is okay too.

Saved

Steps

10 mins

1

Preheat oven to 350° and prepare your cupcake pan by either lining it with cupcake liners or by spraying it lightly with nonstick cooking spray.
2

Empty cake mix into a mixing bowl. Open pineapple and pour the juice into the cake mix, leaving the pineapple slices in the can. Stir in applesauce and mix well. DO NOT FOLLOW THE RECIPE ON THE CAKE BOX!
3

Pour the mixture into your cupcake pan and bake for 10 minutes. They will not be done, so don't fret! While they are baking, cut your pineapple slices in halves.
4

Remove your cupcakes from the oven and gently press half of a pineapple slice onto each cupcake, as well as a maraschino cherry. Sprinkle 1/2 teaspoon (or a pinch) of sugar on top of each cupcake, and return to the oven for another 10 minutes, or until edges are golden brown.