dessert, because they do not have to be re\ue001rigerated and they stay very moist. You will
need a plate and \ue001ork, but at a picnic you will have those around anyway. Just pack
these in disposable plastic containers.
at room temperature
1 cup frmly packed light brown sugar
2 cups canned pineapple chunks packed in
butter in a saucepan over medium heat. Add brown sugar, stirring occasionally, until sugar bubbles. Divide butter-sugar mixture among cupcake wells.
ple in hal\ue000 so that you end up with
thinner \ue000an-shaped chunks. Place 4 o\ue000
these pieces evenly over the butter-
sugar mixture with the broader,
rounded part o\ue000 the \ue000an along the
apple topping. Bake \ue000or about 17 min-
utes, or until toothpick inserted in cake
part shows a \ue000ew moist crumbs. Cool
pans on racks \ue000or about 5 minutes.
bladed kni\ue000e around cupcakes and
invert over a jelly-roll pan. I\ue000 any o\ue000 the
topping sticks to the tins, simply
remove with a spoon and place on top
o\ue000 cupcakes. Cupcakes are now ready
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