Dessert for 24

Pineapple Upside Down Cupcakes

Name: Pineapple Upside Down Cupcakes
Total time: 30 min
Yield: 24 servings
Cuisine: American
Ingredients: 1/2 cup butter; 1 1/2 cups brown sugar; 24 maraschino cherries; 1 can (20 oz) crushed pineapple or pineapple tidbits; 1 package (15 1/4 oz) yellow cake mix; powdered sugar for dusting (optional)

These cupcakes bake yellow cake over buttery brown sugar, pineapple, and cherries before being turned out warm.

Typical price

$2.04for 4 servings

$0.51 per serving$2.04 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: the-girl-who-ate-everything.com

30 minstart to table
Easydifficulty
24servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Desserts Fall

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Butter$0.40/oz typical	4 oz	$1.60Typical price
Cherries$4.99/lb typical	0.45 lb	$2.25Typical price
Canned fruit$0.12/oz typical	20 oz	$2.40Typical price
Cake, pancake and baking mixes$0.18/oz typical	15 oz	$2.75Typical price
Total for the servings shown		$12.23

Pantry staples you likely have

Syrups, molasses, powdered sugar

Not included in the cost.

Ingredients

1/2 cup butter
1 1/2 cups brown sugar
24 maraschino cherries
1 can (20 oz) crushed pineapple or pineapple tidbits
1 package (15 1/4 oz) yellow cake mix
powdered sugar for dusting (optional)

Steps

Heat the oven to 350 F and grease a 24-cup muffin pan with cooking oil.
Melt the butter, stir in the brown sugar, and divide the mixture among the muffin cups.
Add one cherry and a spoonful of pineapple to each cup.
Stir the cake mix with the pineapple juice and enough water to make a thick batter.
Divide the batter among the cups and bake for 20 minutes, until the cakes are firm.
Cool the cupcakes for 5 minutes, then turn them onto a tray.