pineapple upside down cupcakes

Name: Pineapple Upside Down Cupcakes
Prep time: 10 min
Cook time: 25 min
Yield: 18
Cuisine: American
Ingredients: 1 - box pillsbury moist supreme classic yellow cake mix; 1 - 3.4 ounce vanilla instant pudding; 3 - eggs; 1/3 cup(s) vegetable oil; 2/3 cup(s) pineapple juice; 1/3 cup(s) milk; 1 - 8 ounce can crushed pineapple, drained (save juice); 1 - 8 ounce can pineapple slices, drained (save juice); ## TOPPING; 1 - stick butter, melted; 1 cup(s) brown sugar; - maraschino cherries

(1 RATING)

173 Pinches 1 Photo

Carol Perricone

Massapequa Park, NY

Updated on Dec 31, 2012

I went on Pinterest found this recipe. They are moist and delicious. Everyone loved the fact that they could eat a small portion, and not have to cut a whole cake. recipe from cooking with K (Kay Little), pinched onto Holiday Recipes-Christmas

Rate

prep time 10 Min

cook time 25 Min

method Bake

yield 18-24 cupcakes

Ingredients

1 - box pillsbury moist supreme classic yellow cake mix
1 - 3.4 ounce vanilla instant pudding
3 - eggs
1/3 cup vegetable oil
2/3 cup pineapple juice
1/3 cup milk
1 - 8 ounce can crushed pineapple, drained (save juice)
1 - 8 ounce can pineapple slices, drained (save juice)
TOPPING
1 - stick butter, melted
1 cup brown sugar
- maraschino cherries

How To Make pineapple upside down cupcakes

Step 1

Pre-heat oven to 350 degrees. Spray muffin tins well with cooking spray. Melt butter and sugar together on top of the stove.

Step 2

Add 1 tblsp. sugar mixture to each muffin cup. Next, put in 1 tblsp. crushed, drained pineapple, or pineapple slice in bottom of each cup.
Step 3

In a large bowl, mix cake mix, pudding mix, eggs, oil, juice, including juice from cans, and milk with mixer. Fill cups 1/2 to 3/4 full with batter.
Step 4

Bake in 350 degree oven for 25 minutes. Remove, and let cool for 10 minutes. Run a knife around the edges to loosen cupcakes from cups before removing from pan. Turn cupcakes upside down on a platter, and add cherries.
Step 5

NOTE: If you use 1 regular 12 cup muffin tin, and 1 large 6 cup muffin tin, you will get 18 cupcakes. If you use 2 regular sized muffin tins, you will get 24 cupcakes. The pineapple slices fit better in the large muffin tin, and the crushed pineapple works for the regular sized muffin tin. The choice is up to you. You can use all slices, or all crushed pineapples.
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