Pineapple Upside Down Cupcakes

Makes: 15 cupcakes

Preparation Time: 10 Minute(s)

Cook Time: 20 Minute(s)

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Ingredients
- 
1 box (18 oz.) yellow cake mix
- 
3 eggs
- 
1/2 cup (1 stick) I Can't Believe It's Not Butter!® All Purpose Stick, melted
- 
1 cup pineapple juice
- 
1 tsp. vanilla extract
- 
1/3 cup I Can't Believe It's Not Butter!® Spread, melted
- 
2/3 cup firmly packed brown sugar
- 
1 can (16 oz.) pineapple chunks in natural juice, drained
- 
15 maraschino cherries
Instructions

Preheat oven to 350°. Spray 15 muffin cups with no-stick cooking spray; set aside.

Beat cake mix, eggs, 1/2 cup melted I Can't Believe It's Not Butter!® All Purpose Stick, pineapple juice and vanilla extract in large bowl with electric mixer or whisk until blended.

In small bowl, combine 1/3 cup melted I Can't Believe It's Not Butter!® Spread with brown sugar and stir until smooth. Place 1 tablespoon mixture into each muffin cup. Carefully top with 2 chunks pineapple and a maraschino cherry. Evenly fill muffin cups with cake batter.

Bake 20 to 22 minutes, until a toothpick inserted into center of cupcakes comes out clean. On wire rack, cool 10 minutes. Loosen edges of cupcakes with small knife; invert onto rack and remove from pans. Serve warm or let cool.

Inspired by "The Descendants".

Nutrition Information Per Serving

Calories 320, Calories From Fat 120, Saturated Fat 3.5g, Trans Fat 0g, Total Fat 14g, Cholesterol 40mg, Sodium 330mg, Total Carbohydrates 46g, Sugars 33g, Dietary Fiber 1g, Protein 3g, Vitamin A 10%, Vitamin C 6%, Calcium 8%, Iron 6%