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Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes


Pineapple Upside Down Cupcakes

Adjustments can be made to make this completely from scratch. This is just a delicious simplified version!
Pineapple Upside Down Cupcakes – A mini version of your favorite cake with butter, brown sugar, pineapple and a cherry on top! These cupcakes taste great warm or at room temperature, making them great for parties or luaus.
Pineapple Cupcakes Upside Down
In a perfect world, I would bake these from scratch.And of course, if you want, go ahead.

But sometimes a modified cake mix works wonders. Did I mean adding brown sugar and butter to the cake mix? It seems like a sure victory to me.
These pineapple upside down cupcakes have caught my attention for years.Try not to burn your mouth if you eat them straight from the oven. I did.


Pineapple Upside Down Cupcakes are a mini version of your favorite cake with butter, brown sugar, pineapple and a cherry on top.

First add some melted butter, crushed pineapple, brown sugar and a cherry to the bottom of a muffin tin.Then spread the cupcake batter on top and bake.
Finally, flip the cupcakes over to create beautiful pineapple upside down cupcakes.
To make this recipe you will need the following ingredients:
I love making these little treats for family gatherings or just as a homemade lunch treat. Easy recipe to prepare.
For this recipe you will need the following ingredients:



Cooking spray
1/2 cup melted butter
1 1/2 cups brown sugar
24 maraschino cherries
1 can (20 ounces) crushed pineapple
1 ( 18.25-ounce package pineapple cake mix (e.g. Duncan Hines(R) Pineapple Supreme)
3 eggs
1 1/3 cups pineapple juice
1/3 cup vegetable oil
1 tablespoon powdered sugar for dusting or as needed


Make one oven rack in the middle of the oven. Preheat the oven to 350 degrees F (175 degrees C).
Spray 24 muffin cups with cooking spray.
Line a work surface with wax paper.
Pour 1 teaspoon melted butter into the bottom of each sprayed muffin tin.Pour 1 tablespoon brown sugar into each muffin cup.
Press a maraschino cherry into the center of the brown sugar in each muffin tin.
Pour a heaping tablespoon of mashed pineapple over the cherry and pat evenly with the back of a spoon.

Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Set the mixer speed to medium and mix for 2 minutes.Pour the pineapple cake batter into muffin cups to the top; do not overfill.


Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
Allow the cupcakes to cool for at least 5 minutes before placing the muffin cups on the baking paper to release them. Serve pineapple and cherry side up. Dust the cupcakes lightly with powdered sugar.

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