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.
Tagliatelle with porcini mushrooms: the recipe for a simple and tasty autumn starter
Cilantro lime noodles recipe
Lemon blueberry bread
(N) JUST IN: Matt Damon LEAKS Evidence Of Jennifer Lopez RECRUITING Workers For Diddy
Creamy Mushroom Soup
My daughter didn’t talk to me for a week. I decided to give her a harsh reality check
Breaking: Kid Rock Goes Nuclear, ‘Taylor Swift Ruined Real Music, Ban Her From Grammys’
Macaroni Pie
Discover the Magic of Mixing Condensed Milk with Cornstarch and Chocolate