Coconut Pineapple Upside Down Cupcakes

Enjoy a taste of island living with these Coconut Pineapple Upside Down Cakes. Flavored with coconut rum, brown sugar and pineapple juice, these pineapple upside down cupcakes offer a little escape to paradise. Use the mega muffin pan to make several cakes for a luau party, summer shower or indoor beach party!

AmountAbout 24 cupcakes

Ingredients & Tools
Instructions

Instructions

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Preheat oven to 350ºF.
Prepare mega muffin pan with vegetable pan spray.
Drain pineapple slices, reserving ½ cup juice.
In medium bowl, stir together butter and brown sugar. Divide evenly among cavities. Cut each pineapple slice into eight pieces. Divide pineapple among cavities, 3-4 in each.
In large bowl, beat cake mix, eggs, vegetable oil, coconut rum, and pineapple juice with electric mixer on low speed 30 seconds. Scrape bowl. Beat on medium speed 2 minutes. Divide batter evenly among cavities, pouring over pineapple slices. Nonalcholic Substitution: Substitute pineapple juice for coconut rum.
Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Rotate pan halfway through baking. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
Top each with whipped cream and a maraschino cherry if desired.