These are always a huge hit! The pinapple juice taking place of the water makes these sponge cakes very sweet and light!
Makes: 24 cupcakes
- 1 can (20 oz) sliced pineapple, drained, juice reserved
1 box yellow cake mix
1/2 c. extra virgin olive oil
3 large eggs
1/3 c. butter, melted
2/3 c. packed light brown sugar
12 maraschino cherries, cut in half
Heat oven to 350 degrees. Spray 24 muffin cups with cooking spray. Set aside.
Cut each pineapple slice into 4 pieces; set aside with cherries.
In large bowl, whisk cake mix powder, oil, eggs and reserved pineapple juice until smooth and creamy, about 2 minutes. Set aside.
In small bowl, stir together melted butter and brown sugar.
Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet.