Pineapple Right-Side-Up Cupcake

Cupcake

Ingredients
Classic Yellow Cake mix
Eggs
Vegetable oil
1 can crushed pineapple
1 can pineapple slices (rings)
1 jar maraschino cherries
1/8 cup brown sugar
2-3 tbs butter or margarine

Preheat oven to 350.

Drain crushed and sliced pineapple, reserving juice in bowl.  Cut each ring into thirds and blot excess juice from the slices.  Set aside.

Cut 12 maraschino cherries in half, blotting excess juice from the fruit.  Set aside.

Prepare cake mix as instructed on box replacing all water with reserved pineapple juice.  Add approximately 1/2 cup of the crushed pineapple to the batter and mix thoroughly.

Fill 24 cupcake cups with the batter.  Bake for 15 minutes.  Remove from oven and place a cherry in the center and a slice of pineapple to the side.  Return to oven, baking for an additional 4-5 minutes.

In a microwave safe bowl (or small sauce pan on the stove) melt butter.  Add brown sugar until a glaze has formed.  Place approximately 1 tsp of glaze on top of each cupcake. 

Keep refrigerated.  Store for no more than 2-3 days or fruit will go bad. 

Note: I warm these up before serving