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.
Jalapeno cheddar focaccia
Chicken Noodle Soup with Tofu
BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE
How to remove dirt and grease from wooden kitchen cabinets effortlessly
“DON’T TELL ME WHAT TO DO” Simone Biles ignores friends’ warnings about NFL outfit she wore as she supported her husband in the last tournament
Love Knows No Boundaries
Sweet Strawberry Roll Cake: A Perfect Treat for Any Occasion
Widow hires new employee and discovers the secret her late husband kept for 20 years.
Vigorous and very healthy leaves, do this with your orchid and you will be the envy of the whole neighborhood
