Adam's Mini Pineapple Upside Down Cupcakes Recipe by Adam Janowski
Cooking Instructions 1 hour 30 minutes 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). 1 Preheat oven to 350 degrees. 1 Preheat oven to 350 degrees. 2 Spray 24 cupcake cups with baking spray. 2 Spray 24 cupcake cups with baking spray. 3 Drain canned pineapple, reserving liquid in a measuring cup. 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. 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. 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. 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. 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). 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). More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls My Sister’s Potato Salad Collard Greens Chicken, Asparagus and Mushroom Quiche Carbonara Rosemary & Lemon Baked Salmon My Sister’s Potato Salad Collard Greens Chicken, Asparagus and Mushroom Quiche Carbonara Rosemary & Lemon Baked Salmon Gajar ka Halwa / carrot halwa Pomegranate pudding Tricolour Marble Cake Chicken, Asparagus and Mushroom Quiche Chocolate mixed fruits muffins Cholai ka saag (Amaranth loaves) Tri Colour Chivda Coconut burfi Soft donuts Lightly Salted “Pickles” Gajar ka Halwa / carrot halwa Pomegranate pudding Tricolour Marble Cake Chicken, Asparagus and Mushroom Quiche Chocolate mixed fruits muffins Cholai ka saag (Amaranth loaves) Tri Colour Chivda Coconut burfi Soft donuts Lightly Salted “Pickles”