Method
1. Preheat the Oven:Preheat oven to 175°C and position the rack in the middle. Spray 24 muffin cups with cooking spray.
2. Prepare the Topping:
Spoon 1 teaspoon melted butter into each muffin cup, then add 1 tablespoon brown sugar. Place an Opies Cocktail Cherry in the centre of the brown sugar, and top with a heaping tablespoon of crushed pineapple, pressing down to make an even layer.
3. Prepare the Batter:
In a large bowl, mix the pineapple cake mix, pineapple juice, vegetable oil, and eggs with an electric mixer on low speed for about 30 seconds, then increase to medium speed for an additional 2 minutes.
4. Fill the Muffin Cups:
Pour batter over the pineapple mixture, filling each cup almost to the top without overfilling.
5. Bake:
Bake for approximately 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
6. Cool and Serve:
Allow muffins to cool for about 5 minutes. Place wax paper on a surface, invert muffins onto the paper, and serve with the pineapple and cherry side up. Lightly dust with icing sugar before serving, if desired.
Ingredients
• Cooking spray
• 115g butter, melted
• 225g brown sugar
• 24 Opies Cocktail Cherries
• 1 can (about 560g) crushed pineapple, drained
• 1 package (about 430g) pineapple cake mix
• 315ml pineapple juice
• 80ml vegetable oil
• 3 large eggs
• Icing sugar, for dusting (optional)
