Line a work surface with waxed paper. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees f 175 degrees c. Pour reserved pineapple juice into cake mix and beat until combined. In separate bowl whisk together flour baking powder baking soda and salt.
Heat oven to 350 f. Sprinkle brown sugar evenly over butter. Beat on medium. Preheat oven to 350 degrees. Spoon brown sugar mixture evenly into cupcake tins.
In 13x9 inch 3 quart glass baking dish melt butter in oven. In bowl beat together butter sugar and eggs until light and fluffy. Stir into butter mixture alternately with sour cream making 2 additions of flour mixture and 1 of sour cream. Combine the flour baking powder baking soda and salt. Marinate pineapple rings in rum overnight.
-
RELATED ARTICLE :
- vegan bread and butter pudding custard powder
- trader joe s chocolate biscotti recipe
- tomato and bacon creamed corn casserole
Top each with a pineapple slice and a cherry. May 26 2013 rum infused pineapple upside down cupcakes with rum infused pinapples. In a large bowl beat eggs and sugar until thickened and lemon colored. Ingredients 3 8 ounce cans pineapple slices in 100 pineapple juice 6 tablespoons unsalted butter cubed 1 cup firmly packed light brown sugar 12 maraschino cherries well drained 3 room temperature large eggs 2 cups sugar 1 cup canola oil 1 cup sour cream 1 teaspoon vanilla extract 1 teaspoon. 1 cup flour 1 tsp baking powder 1 8 teaspoon salt 3 eggs separated 1 cup sugar 5 tbsp dark rum or substitute with pineapple juice 1 teaspoon pure vanilla extract.
Melt the butter and brown sugar in a large iron skillet at least 12 or other heavy oven proof pan. Instructions preheat your oven to 350 degrees f. Step 3 sprinkle brown sugar evenly in each muffin cup. Spoon 1 tablespoonful into each muffin cup. In a small saucepan over medium heat melt butter.
Spoon 1 teaspoon melted butter into the bottom of each sprayed. Spoon 1 teaspoon melted butter into the bottom of each sprayed. Melt the butter and brown sugar in a large iron skillet at least 12 or other heavy oven proof pan. Top each with a pineapple slice and a cherry. In large bowl beat cake mix reserved 1 cup pineapple juice the oil and eggs with electric mixer on low speed 30 seconds.
In a small saucepan over medium heat melt butter. In 13x9 inch 3 quart glass baking dish melt butter in oven. Heat oven to 350 f. Line a work surface with waxed paper.