Dessert

Upside down pineapple cupcakes revised is for Dessert.

Upside down pineapple cupcakes revised takes several minutes to prepare.

Upside down pineapple cupcakes revised takes several minutes to cook.

Upside down pineapple cupcakes revised makes 24 servings.

The ingredients for Upside down pineapple cupcakes revised are:

Ingredients

1 box Cake mix - light (or regular) Yellow, Vanilla or Pineapple Flavored

1 Can Pineapple Chunks (reserve liquid)

Pineapple Juice and water to make 1 Cup of liquid *see note

24 Marachino Cherries

I snack size container of Unsweetened Applesauce (approx 1/3 C)

1/2 C Egg Substitute

*Note - I actually used 1/3 more water because the box indicated it needed 1 1/3 C liquid and the cupcakes came out fine but just a bit too moist.

Here is how you make Upside down pineapple cupcakes revised:

DirectionsMix the cake mix, 1 Cup Pineapple Juice and water, applesauce and egg substitute together until blended.Line cupcake pan with liners or spray with nonstick spray with flour.Place one cherry and one pineapple chunk in the bottom of the cup. ** see noteFill each cup with batter until its about 3/4 full.Bake according to the box instructions.Makes 24 cupcakes**Note - I tried one batch with the fruit at the bottom and it makes the bottom moist and the next batch I put the fruit at the top and it baked in the middle making the middle moist.Either way was fine!Number of Servings: 24Serving Size: 24Number of Servings: 24Recipe submitted by SparkPeople user PRSPLACE.

The nutritional information for Upside down pineapple cupcakes revised is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 100.5

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 124.5 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 0.6 g
• Protein: 1.5 g