Mini Bourbon Pineapple Upside Down Cakes

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• cooking spray
• 1/2 cup butter, melted
• 1 1/2 cups brown sugar
• 1/4 cup bourbon
• 24 maraschino cherries
• 1 (20 ounce) can pineapple chunks
• 1 (18 1/4 ounce) box yellow cake mix
• 3 eggs
• 1 cup pineapple juice
• 1/3 cup bourbon
• 1/3 cup vegetable oil

Recipe

• 1 move an oven rack into the middle of the oven. preheat oven to 350 degrees f (175 degrees c).
• 2 spray 24 muffin cups with cooking spray.
• 3 spoon 1 teaspoon melted butter and 1/2 teaspoon bourbon into the bottom of each sprayed muffin cup.
• 4 spoon 1 tablespoon brown sugar in each muffin cup.
• 5 press a maraschino cherry into the center of the brown sugar in each muffin cup.
• 6 drain pineapple, saving the juice (there should be about a cup). cut each chunk in half and surround cherry with four pieces, one on each side, covering the bottom of the muffin cup.
• 7 mix yellow cake mix, eggs, pineapple juice, bourbon and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. turn mixer speed to medium and mix for 2 minutes.
• 8 pour cake batter into the muffin cups, filling them to the top; do not overfill.
• 9 bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
• 10 allow cupcakes to cool at least 5 minutes on a rack. then run a small sharp knife around each cake to loosen before inverting muffin cups forcefully (with a bang!) over a large piece of waxed paper on your counter to release. some pineapple pieces may stick to bottom, just put them back on the cakes. serve with pineapple/cherry side up.