Description
Pineapple Upside Down Cupcakes are a delightful twist on the classic dessert that everyone loves. These mini cakes combine the tropical sweetness of crushed pineapple with a rich brown sugar caramel and a cherry on top, creating a burst of flavor in every bite. Perfect for any occasion—be it a birthday party or just a casual get-together—these cupcakes are incredibly easy to make using a cake mix. With their moist texture and irresistible pineapple flavor, they are sure to impress family and friends alike. Enjoy them warm or topped with whipped cream for an added treat!
Ingredients
Scale
- Cooking spray
- 1/2 cup butter (melted)
- 1 1/2 cups brown sugar
- 24 maraschino cherries
- 20 oz can crushed pineapple (reserve juice)
- 15.25 oz package yellow cake mix
- Vegetable oil and eggs (as per cake mix instructions)
- 1 1/3 cups pineapple juice
Instructions
- Preheat the oven to 350°F.
- Spray 24 muffin cups with cooking spray.
- In each muffin cup, add 1 tsp melted butter, followed by 1 tbsp brown sugar, one cherry, and top with a heaping tablespoon of crushed pineapple.
- Prepare the cake batter using the yellow cake mix, substituting water with pineapple juice.
- Pour the batter into the prepared muffin cups, filling almost to the top.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool in the tin for about 5 minutes before inverting onto parchment paper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 230
- Sugar: 18g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg