Real Recipes From Real Home Cooks ®

pineapple upside-down cupcakes

(2 ratings)
Recipe by
Jennifer Houk
Campbellsville, KY

These are so easy

(2 ratings)
yield 24 serving(s)
prep time 20 Min
cook time 50 Min

Ingredients For pineapple upside-down cupcakes

  • 1 can
    20oz sliced pineapple drained, juice reserved
  • 1 box
    yellow cake mix
  • 1/2 c
    oil
  • 3
    eggs
  • 1/3 c
    butter, melted
  • 2/3 c
    brown sugar, firmly packed
  • 12
    maraschino cherries cut in half

How To Make pineapple upside-down cupcakes

  • 1
    1 Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
  • 2
    Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
  • 3
    In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
  • 4
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

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