Scrumptious little cakes! A rum cake topped with pineapple upside down goodness! Gooey, sweet and irresistible!
Makes 18 cupcakes
• 1 stick of butter
• 1 cup of brown sugar
• 2 tsp of rum
• 1 white cake mix
• 1 box of vanilla pudding
• 4 eggs, room temperature
• 1/2 cup of reserved pineapple juice
• 1/2 cup of vegetable oil
• 1/2 cup of rum
• 1 can of pineapple tidbits, drained (reserve 1/2 cup of juice for the cake)
• 9 Maraschino cherries, cut in half
• chopped pecans, walnuts or macadamia nuts (optional)
• whipped cream for serving
Melt the butter in a small saucepan, and add the brown sugar and rum. Bring almost to a boil, turn heat to medium low and stir for 2 minutes or until thick and sticky.
For the cake, with an electric mixer on low speed, beat together the cake mix, pudding mix, eggs, pineapple juice, oil and rum until combined, then beat on high speed for about 2 minutes until well mixed.
Spray a muffin tin with cooking spray and spoon a little of the brown sugar/butter mixture into each cup. Place a cherry piece, round side down in the center of each cup and arrange pineapple pieces around the cherry.
Sprinkle on the nuts if using. Spoon in the cake mix, but not quite to the top.
Bake for 20 -22 minutes. Invert immediately on a wire rack. If any of the topping comes off, just spoon it back on the top. Whip cream will cover it anyway! You may have to cut the rounded bottoms off some of the cupcakes so they will sit straight. Now, just top with whipped cream and a cherry and put the coffee on!