Preparation:
1. Heat the butter and add the brown sugar to make caramel.
2. Grease the cupcake molds lightly with oil using a paper towel to prevent sticking.
3. Add a spoonful of caramel to each compartment.
4. Drain the pineapple slices, reserving the juice for the cake mix. Cut each slice into 8 pieces and place 3 pieces in each mold. Cut each cherry in half and place half a cherry in each mold.
5. Preheat the oven to 350Ā°F (175Ā°C). Now, prepare the cake mix according to the package instructions. In a bowl, combine the cake mix from the 2 boxes, the 6 eggs, 2 cups of pineapple juice, and 1 cup of oil. Mix thoroughly using a hand mixer.
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