Pineapple upside down cupcakes And yes you can eat them warm out of the oven!

Pineapple upside down cupcakes

And yes you can eat them warm out of the oven!

Marlena Boyd and Mark Mattern, MBA, CEC

Yield 12 Cup Cakes

Ingredients

TOPPING

3/4 cup packed brown sugar

3 tablespoons butter, melted

1 can (8 oz.) pineapple tidbits in juice, drained (about 3/4 cup)

9 maraschino cherries, cut in half, blotted dry

CAKE

1-1/2 cups all-purpose flour

1/2 cup granulated sugar

1/3 cup dry Instant Nonfat Dry Milk

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1/3 cup water

1/4 cup vegetable oil

Directions

Heat oven to 325° . Grease 12 muffin cups. Or use muffin papers

For cake combine flour, sugar, dry milk, baking powder and salt in large bowl. Add eggs, water and oil. Beat for 30 seconds on medium speed KA mixer until mixture will look like batter and it lightened in color.

Fill the cups 1/2 full.

For topping brown sugar and butter in small bowl. Sprinkle 1 heaping measuring teaspoon of brown sugar mixture into each prepared muffin cup. Arrange 4 to 5 pineapple tidbits and 1/2 cherry on top of each brown sugar mixture.

Bake for 18 to 20 mins.Let Cool for 1 minute. Run knife around edges of the cupcakes; invert onto wire rack. Replace any pineapple pieces.

Serve warm or at room temperature.

Cupcakes can be reheated to serve warm

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