MARTHA WHITE BIRTHDAY CAKE MUFFIN MIX RECIPES

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PINEAPPLE UPSIDE DOWN CUPCAKES RECIPE | ALLRECIPES



Pineapple Upside Down Cupcakes Recipe | Allrecipes image

Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make. Adaptations can be made to make this completely from scratch. This is just a yummy simplified version!

Provided by Bri

Categories     Pineapple Upside-Down Cake

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 dozen cupcakes

Number Of Ingredients 10

cooking spray
½ cup butter, melted
1 ½ cups brown sugar
24 maraschino cherries
1 (20 ounce) can crushed pineapple
1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
3 eggs
1 ⅓ cups pineapple juice
⅓ cup vegetable oil
1 tablespoon confectioners' sugar for dusting, or as needed

Steps:

  • Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
  • Spray 24 muffin cups with cooking spray.
  • Line a work surface with waxed paper.
  • Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
  • Spoon 1 tablespoon brown sugar in each muffin cup.
  • Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  • Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
  • Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
  • Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  • Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

Nutrition Facts : Calories 236.5 calories, CarbohydrateContent 38.6 g, CholesterolContent 33.4 mg, FatContent 9 g, FiberContent 0.3 g, ProteinContent 1.5 g, SaturatedFatContent 3.6 g, SodiumContent 174.1 mg, SugarContent 28.4 g

RED VELVET CAKE II RECIPE | ALLRECIPES



Red Velvet Cake II Recipe | Allrecipes image

This recipe makes a red cake frosted with cream cheese frosting to stand as a bright spot on your holiday table.

Provided by Rhonda

Categories     Red Velvet Cake

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 1 - 8 inch layer cake

Number Of Ingredients 14

2 ½ cups self-rising flour
1 ½ cups white sugar
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk
2 ounces red food coloring
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.
  • In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour. Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans.
  • Bake for 20 to 25 minutes, or until done. Remove from oven, and cool on wire racks.
  • Mix together cream cheese, butter or margarine, confectioners' sugar, 1 teaspoon vanilla. Stir in nuts. Frost cooled cake.

Nutrition Facts : Calories 693.1 calories, CarbohydrateContent 86.4 g, CholesterolContent 72.7 mg, FatContent 37.1 g, FiberContent 1.1 g, ProteinContent 6.2 g, SaturatedFatContent 12 g, SodiumContent 579.1 mg, SugarContent 65.6 g

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