1/2 cup butter, melted
1 1/2 cups of brown sugar
24 maraschino cherries
A 20 ounce can of crushed pineapple
1 package (18.25 ounces) pineapple cake mix (such as Duncan Hines(R) Pineapple Supreme)
1 1/3 cups pineapple juice
1/3 cup vegetable oil
1 tablespoon of confectioners’ sugar to sprinkle, or as needed
Move an oven rack in the middle of the oven. Preheat the oven to 350 degrees F (175 degrees C).
Spray 24 cups of muffins with cooking spray.
Line a work surface with wax paper.
Put a teaspoon of melted butter on the bottom of each cup of sprayed muffin.
Put one tablespoon of brown sugar in each cup of muffins.
Press a maraschino cherry in the center of the brown sugar in each cup of muffin.
Place a heaping tablespoon of crushed pineapple on top of the cherry and spoon it into an even layer.
Mix the pineapple pie mix, eggs, pineapple juice and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Turn the speed of the mixer to medium and mix for 2 minutes.
Pour the pineapple cake mixture into the muffin cups, filling them to the top; do not overfill.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Let the muffins cool for at least 5 minutes before inverting the muffin cups on the wax paper to release them. Serve with pineapple and cherries on top. Lightly sprinkle the muffins with confectioner’s sugar.
Recipe source: cookingclassy.com