Prepare the oven. Preheat it to 350 degrees F.
Using non-stick cooking spray, grease the muffin tins. Also, open the cans of pineapple and make sure to keep the juice.
Combine the melted butter with brown sugar until well blended. To the bottom of each muffin cup, add a spoonful of the mixture, evenly distributing it.
Following the package directions ready the cake mix except using the juice from the canned pineapple instead of water.
See also Chocolate Baileys Mud Cake
To the bottom of each muffin cup, add a well-drained pineapple slice. Then, in the centre of each pineapple, put a cherry cut side up. Lastly, pour each muffin cup with about 1/4 to 1/3 cupcake batter.
Place in the preheated oven and bake for about 20 to 25 minutes until the tops are golden and a toothpick inserted in the centre of the cake comes out clean.
When done, remove from the oven and allow the cakes to cool for at least 5 minutes. If needed, you can loosen the edges, placing a cookie sheet on top of the muffin pan to get ready to flip the mini cakes over.
CHILI CHEESE DOG BAKE
Easy Strawberry Cookies
This is seriously the best! My guests went wild over this
My Wife Had Amnesia for Years Before We Met — to My Shock, My New Boss Recognized Her
Tasty Recipe: Salmon Puff Pastry with Potato Salad
Peach Pudding Delight: A Luscious, Creamy Dessert
Tropical Mango Strawberry Swirled Slushies
Strawberry Cake Roll
Here’s a simple method for getting rid of bleach stains on clothing. Proceed with the initial remark