Philadelphia Pavements

I was in the mood for pineapple upside-down cake, but my cast iron skillet is still sooty from the last time we cooked sausages and pancakes over a campfire. Besides, I thought individual cakes might be fun.

Pineapple Upside-Down Cupcakes

2 tablespoons melted butter

1/2 cup brown cane sugar

1/2 can pineapple slices (drain and reserve juice)

6  maraschino cherries without stems

1/2 box white or yellow cake mix (pineapple cake mix is even better)

1/2 the oil, eggs and water called for by the cake mix

Prepare an extra-large 6-reservoir muffin tin with cooking spray. Combine melted butter and brown sugar; divide in the muffin tin. Place a pineapple slice and a cherry in each reservoir. Prepare cake batter as directed (I substitute reserved pineapple juice for the water) and pour over fruit. Bake at 350F until a toothpick comes out clean. Run knife around each cupcake to loosen. Invert pan over baking sheet and allow to cool 5 minutes or so before lifting.

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