Pineapple Upside Down Cupcakes
Transform the classic charm of pineapple upside-down cake into adorable, individual-sized cupcakes that are perfect for family gatherings, parties, or packing into lunches.
These Pineapple Upside Down Cupcakes encapsulate all the flavors of the traditional dessert—buttery brown sugar, tangy pineapple, and a vibrant cherry on top—in a fun and convenient form. While you can certainly make these from scratch, using a doctored cake mix offers a delightful shortcut that doesn’t skimp on taste.
These delightful Pineapple Upside Down Cupcakes are best enjoyed warm, letting the buttery, caramelized brown sugar drizzle through the spongy cake.
They’re equally delicious at room temperature, making them versatile for any event from a casual family dessert to a festive party treat. Enjoy the nostalgic flavor of pineapple upside-down cake with the playful twist of a cupcake!
Ingredients:
- 1 can (20 oz) sliced pineapple, juice reserved
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 3 eggs
- 1/3 cup butter, melted
- 2/3 cup packed brown sugar
- 12 maraschino cherries, each cut in half
Instructions:
- Preheat the Oven and Prepare the Muffin Tins:
- Heat your oven to 350°F (177°C).
- Spray 24 regular-size muffin cups with non-stick cooking spray.
- Prepare the Pineapple:
- Drain the pineapple slices and cut each slice into four pieces. Set aside the pineapple and reserve the juice for the batter.
- Mix the Batter:
- In a large bowl, combine the yellow cake mix, vegetable oil, eggs, and reserved pineapple juice. Start mixing on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes, scraping the bowl occasionally.
- Assemble the Cupcakes:
- In a small bowl, mix the melted butter and brown sugar together. Spoon about 1 1/2 teaspoons of this butter mixture into each muffin cup.
- Add two pieces of pineapple to each cup.
- Place a half maraschino cherry, cut side up, in the center of the pineapple pieces.
- Spoon about 1/4 cup of the cake batter over the pineapple and cherry in each muffin cup.
- Bake:
- Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Invert the Cupcakes:
- Allow the cupcakes to cool in the pan for 5 minutes.
- Run a knife around the edges of each cupcake to loosen them, then carefully invert the muffin tin onto a cookie sheet to release the cupcakes.