2 cans (20 oz. each) crushed pineapple for the bottom of your cupcake tin and to add to your cake batter- (Important!-save juice from cans-about 1 cup).
About 1/3 cup butter, melted (for bottom of tins)
About 2/3 cup packed brown sugar
24 maraschino cherries
1 pkg. (16.5 oz.) Duncan Hines Pineapple Supreme cake mix.
1 cup whole milk
2/3 cup melted butter
1 teaspoon of vanilla
2-24 count dark metal cupcake/muffin tin
2 cookie sheets
- Drain crushed pineapple really well. I put the pineapple in a mesh sieve over a bowl and push down as much liquid as you can with a spatula; discard the juice.
- Add 1/2 teaspoon of melted butter to each cupcake tin then sprinkle a packed 1/2 Tablespoon of brown sugar on top of the butter. Place a cherry in the middle of each tin and then add 1 heaped Tablespoon of crushed pineapple around each cherry (any extra crushed pineapple will be added to the cake batter mix) .
- Add the cake mix to a mixing bowl and add in 1 cup of milk, 2/3 cup melted butter, 6 eggs and the vanilla, mix gently until moist then fold in reserved crushed pineapple. Using a 1/4 measuring cup pour batter into cupcake tins.
- Bake at 350 F. 20 to 25 minutes or until toothpick inserted in center comes out clean and/or the edges are a little golden.
- Place a wax paper lined cookie sheet on top of the cupcake pan. Using oven mitts grab both pans and flip over and let it cool in this position on top of a cooling rack for at least 10 minutes before lifting the cupcake tin. To store, cool fully and then put in and air tight container in the refrigerator or freeze in a freezer bag.
Serve on its own warm or room temperature and/or with ice cream or whipped cream.