Pineapple Upside-Down Cupcakes

These pineapple upside-down cupcakes are ideal for family gatherings or as lunchtime snacks. It’s a simple recipe; adjustments may be made to create it entirely from scratch. This is just a delicious simplified version!

Ingredients:

1 can (20 oz) sliced pineapple, drained, juice reserved

1 box Betty Crocker yellow cake mix or Duncan Hines Pineapple Supreme cake mix.

1/2 cup vegetable oil

3 eggs

1/3 cup butter, melted

2/3 cup packed brown sugar

12 maraschino cherries, cut in half

Directions:

Preheat the oven to 350°F.

Coat 24 regular-sized muffin cups with cooking spray.(or a dozen greater)

Cut each pineapple slice into four pieces and leave aside.

In a large mixing bowl, combine the cake mix, oil, eggs, and reserved pineapple juice. Mix on low speed for 30 seconds.

Then beat on medium speed for 2 minutes, scraping the bowl regularly.

In a small dish, combine the melted butter and brown sugar.

Place 1 1/2 tablespoons butter mixture in each muffin cup.

Top with two pineapple chunks. Place the cherry half, cut side up, in the center of the pineapple slices.

Place 1/4 cup batter in each cup.

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Recipe can be modified to use a larger 12 muffin pan

Enjoy ❤

Recipe Card

Pineapple Upside-Down Cupcakes

These pineapple upside-down cupcakes are ideal for family gatherings or as lunchtime snacks. It’s a simple recipe; adjustments may be made to create it entirely from scratch. This is just a delicious simplified version!

  • 1 can (20 oz sliced pineapple, drained, juice reserved)
  • 1 box Betty Crocker yellow cake mix or Duncan Hines Pineapple Supreme cake mix.
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/3 cup butter (melted)
  • 2/3 cup packed brown sugar
  • 12 maraschino cherries (cut in half)
  1. Preheat the oven to 350°F.
  2. Coat 24 regular-sized muffin cups with cooking spray.(or a dozen greater)
  3. Cut each pineapple slice into four pieces and leave aside.
  4. In a large mixing bowl, combine the cake mix, oil, eggs, and reserved pineapple juice. Mix on low speed for 30 seconds.
  5. Then beat on medium speed for 2 minutes, scraping the bowl regularly.
  6. In a small dish, combine the melted butter and brown sugar.
  7. Place 1 1/2 tablespoons butter mixture in each muffin cup.
  8. Top with two pineapple chunks. Place the cherry half, cut side up, in the center of the pineapple slices.
  9. Place 1/4 cup batter in each cup.
  10. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  11. Recipe can be modified to use a larger 12 muffin pan
  12. Enjoy
Appetizer
American
Pineapple Upside-Down Cupcakes

Leave a Reply