First, I don't have a clue where you'd find a 12.5 oz can of pineapple (it's 8 or 20 oz in my area). I used a 20-oz can, and measured out 12.5 oz. Second, there's almost too much of everything for 12 cupcakes. I filled the muffin cups up to the top (trying to use all of the batter) which made them dome too much, and I still had enough batter left for another 2-3 cupcakes. The topping overflowed/oozed out of the muffin cup spilling onto the bottom of the oven, baking on to the top of the muffin pan, and leaving a mess to clean up. I left the cupcakes cool completely (recipe doesn't tell you what to do), put a large cutting board on top of the muffin pan, and then flipped it over. If I were to make again, I think I'd try an 8-oz can of pineapple tidbits, 2/3 cup of brown sugar, and about 5 Tbsp of butter. That way the muffin cup would be less full leaving room for more cake batter and, hopefully, using up all of it. I'm giving this 4 stars because in spite of these things, they were moist and full of flavor, but some tweaking is necessary to make this a 5 star recipe.
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First, I don't have a clue where you'd find a 12.5 oz can of pineapple (it's 8 or 20 oz in my...