PINEAPPLE UPSIDE DOWN CUPCAKES IN LINERS RECIPES

Steps:

• Mix the cake as directed on box, substitute pineapple juice from the canned pineapple in place of water called for in recipe. (Optional).
• Melt the butter.
• Spray cupcake pan with cooking spray. (Do not use paper liners!).
• Place one teaspoon of melted butter in the bottom of each cup of the pan.
• Add one tablespoon of brown sugar on top of the melted butter.
• Place one cherry in the center.
• Scatter the tidbits around the cherry to form a circle.
• Add cake mix on top of the pineapple. (3/4 full).
• Bake for 18-20 minutes or until cupcakes are cooked.
• Let the pan cool on a cooling rack for about 5 minutes.
• Run a knife along the inside edge.
• Invert cupcake pan on the cooling rack.
• Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, salt, and spices; stir well with a whisk.
• In a medium bowl, combine oil, eggs, and vanilla; stir well. Add banana and pineapple; mix well.
• Fold wet ingredients and chopped pecans with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
• Spoon batter into cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean.
• Meanwhile, to prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
• Cool cake completely on a wire rack.
• Spread frosting over the cupcakes once they are cooled. Garnish each cupcake with a pecan half on top.