Adam's Mini Pineapple Upside Down Cupcakes

I made this for Sunday Brunch at my church and everyone loved them. They were miniature upside down cakes and looked so pretty. The glazed pecans are a delicious addition to the cake.
Adam's Mini Pineapple Upside Down Cupcakes
I made this for Sunday Brunch at my church and everyone loved them. They were miniature upside down cakes and looked so pretty. The glazed pecans are a delicious addition to the cake.
Cooking Instructions
- 1
Preheat oven to 350 degrees.
- 2
Spray 24 cupcake cups with baking spray.
- 3
Drain canned pineapple, reserving liquid in a measuring cup.
- 4
Combine butter and brown sugar. Spoon mixture equally into all of the cupcake cups.
- 5
Place one cherry in the center of each cup. Arrange ½ slice pineapple around cherry. Arrange 3 pecan pieces on other side of cherry.
- 6
Place cake mix and eggs in large bowl.
To reserved pineapple juice *add enough water to make a total of 1-1/3 cups of liquid. Pour liquid in bowl. Beat for 30 seconds on low. Continue beating for an additional 2 minutes on medium. - 7
Divide batter among cupcake cups, filling each cup about 2/3 full.
- 8
Bake for 20 to 25 minutes. Allow to rest in pan for 2 minutes and then invert onto serving platter (be sure to use a cookie sheet to cover the cupcake tin before you flip them over, otherwise you will have a disaster).
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