Late night chaos baking at its finest: my mom, me, Matt’s birthday, and somehow we decided pineapple

Ingredients

• 1 box Yellow Cake Mix (15.25‑oz box, any brand)
• 6 pieces Large Eggs (room temperature)
• 1 cup Pineapple Juice (use in place of water for extra flavor)
• 1/2 cup Unsalted Butter (softened, cut into small pats (do not melt))
• 1/2 cup Brown Sugar (packed)
• 1 can Pineapple Rings (20‑oz can, drained; reserve a little juice for batter if desired)
• 12 pieces Maraschino Cherries (Bordeaux) (no dye, bright red; one per cupcake)
• 1 tsp Vanilla Extract (optional, for flavor)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the pan and batter.

   Time: PT5M

   Temperature: 350°F

2. Prepare the Topping

   Divide the softened butter into 12 small pats and place one pat into each muffin cup. Sprinkle an even layer of packed brown sugar over the butter, then lay a pineapple ring on top of the sugar in each cup. Press a maraschino cherry into the center of each pineapple ring.

   Time: PT5M

3. Mix the Batter

   In a large mixing bowl, combine the yellow cake mix, 6 eggs, 1 cup pineapple juice, and vanilla extract (if using). Whisk until smooth, about 30 seconds; the batter will be thick.

   Time: PT5M

4. Fill the Muffin Cups

   Spoon the batter over the prepared toppings, filling each cup about two‑thirds full. The batter will spread and cover the pineapple and cherry.

   Time: PT5M

5. Bake

   Place the muffin tin in the center of the oven and bake for 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

   Time: PT25M

   Temperature: 350°F

6. Cool and Unmold

   Allow the cupcakes to cool in the tin for 10 minutes. Then run a thin knife around the edges and gently invert each cupcake onto a cooling rack or plate.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

45 g

Fat

8 g

Fiber

1 g