Gluten Free Pineapple Upside Down Cupcake Recipe

GLUTEN FREE PINEAPPLE UPSIDE DOWN CUPCAKE RECIPE INSTRUCTIONS

Preheat oven to 350 degrees. Then, I sprayed each cupcake pan hole with a nonstick spray. Go up the sides so the cake doesn't stick anywhere.

Melt the butter and mix in the brown sugar in a saucepan.

Pour the brown sugar mixture into each muffin area evenly in all 12 large cupcake tins. Then, I added 1 pineapple (if it doesn't fit, cut out a little piece of fit in the cupcake tin) and 1 full-size cherry to each cupcake and pressed it into the brown sugar.

Follow instructions on the box and make the batter. With a large spoon, add the batter to the top of the pineapples and cherries. Slowly so the pineapples or cherry do not move inside.

Bake for 20-25 minutes or until the cake batter is not sticking to the toothpick. This is how it looks.

Let cool for 10 minutes and take a knife and separate the outer edge of the cupcake to separate from the pan.

Then use a cooling rack or platter and place the top over the muffin and turn it over. The cupcakes should fall right out.

Let cool completely or eat warm, your choice.