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Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes

 

Indulge in these delightful miniature versions of a beloved dessert.

  • Total Time: 4 minute
  • Yield: 24 cupcakes 1x

Ingredients

Scale

 

  • 1/4 cup butter, melted
  • 1/2 cup brown sugar, packed
  • 24 maraschino cherries
  • 1 can (20 oz) pineapple slices, drained, juice reserved
  • 1 box yellow cake mix
  • 3 eggs
  • 1/3 cup vegetable oil

Instructions

 

  1. Preheat Oven and Prepare Pans: Set your oven to 350°F (175°C). Grease 24 muffin cups or use liners.
  2. Prepare Topping: In a small bowl, combine melted butter and brown sugar. Spoon 1 teaspoon into each muffin cup.
  3. Arrange Fruit: Cut each pineapple slice into 4 pieces. Place 2 pieces in each cup, and add a cherry in the center.
  4. Mix Cake Batter: Prepare the cake mix according to the package directions, using pineapple juice instead of water. Mix with eggs and oil until smooth.
  5. Fill Cups: Pour the batter over the pineapple and cherries, filling each cup about 3/4 full.
  6. Bake: Bake for 20-25 minutes, until a toothpick comes out clean.
  7. Cool and Invert: Let cool in the pan for 5 minutes, then invert onto a wire rack to cool completely, pineapple and cherry on top.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes