Pineapple Coconut Upside Down Cupcakes

Adapted from  https://www.allrecipes.com/recipe/220808/pineapple-upside-down-cupcakes/?print

Ingredients

Cooking spray; ½ cup butter, melted; 1 ½ cups brown sugar; 24 maraschino cherries (I didn't have any cherries on hand so so sprinkled the cooked cupcakes with desiccated coconut instead); 1 X 440g can crushed pineapple; 1 X package cake mix; 1 ⅓ cups pineapple juice; ⅓ cup vegetable oil; 3 eggs; 1 tablespoon confectioners' sugar for dusting, or as needed

Directions

Preheat the oven to 350 degrees F (175 degrees C). Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.

Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.

Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.

Pour batter into the muffin cups, filling them to the top; do not overfill.

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar before serving.