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Ingredients

• ✓ pineapple cake mix
• cooking spray
• butter
• brown sugar
• maraschino cherry
• pineapple
• pineapple juice
• vegetable oil
• egg
• confectioners' sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.
3. 3 Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
4. 4 Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
5. 5 Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.
6. 6 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.
7. 7 Pour batter into the muffin cups, filling them to the top; do not overfill.
8. 8 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.
9. 9 Sprinkle cupcakes lightly with confectioners' sugar before serving.

By Bri

Ingredients

• ✓ pineapple cake mix
• vegetable oil
• strawberry pie filling
• egg
• water
• pineapple
• vanilla pudding mix
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 In prepared pan, combine cake mix, oil, eggs, and water. Stir together until cake mix is moistened, breaking up any large lumps in the batter and spreading to cover bottom of pan. Spoon on pie filling to form strips evenly spaced over batter, but not too close to edge of pan. Gently fold batter over pie filling, creating a swirl pattern and spreading out to form an even layer.
3. 3 Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. 4 For the topping: Mix together the crushed pineapple and instant pudding. Refrigerate for 5 minutes, or until thickened. Fold in whipped topping, then spread over cooled cake. Keep refrigerated until ready to serve.

By Bea Gassman

Ingredients

• ✓ pineapple cake mix
• butter
• vegetable oil
• sugar
• egg
• sour cream
• evaporated milk
• flour
• vanilla extract
• brown sugar
• white sugar
• butter
• rum
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup Bundt pan with shortening, dust with flour, and shake out excess. Place on a baking sheet lined with aluminum foil.
2. 2 Cream together butter and oil in a large mixing bowl until fluffy, about 1 minute. Slowly pour in 1 cup of sugar and continue to beat until fluffy, about 2 to 3 minutes. Beat in eggs one at a time, beating for about 10 seconds per egg. Stir in cake mix and blend until smooth. Add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth.
3. 3 Bake in preheated oven until cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. Let cake sit in the pan for 20 minutes while proceeding to the next step.
4. 4 Melt 1/2 cup of butter in a small pan over medium heat. Stir in brown sugar, and 1/2 cup of sugar; bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat. Unmold cake onto a serving dish. Gently poke holes into the cake with a fork or cake tester. Pour glaze evenly over cake. Top with toasted coconut.

By JZPHSMOM