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Pineapple Upside-Down Cupcakes

By Jessica Walker
Created January 10, 2017
Here's a twist for turning a crowd-pleasing classic dessert into fun individual treats!

Pineapple, warm butter, gooey brown sugar and cherries are the delicious flavors that make up a pineapple-upside down cake. Now you can have all those amazing tastes in a cupcake. And you can eat the whole thing yourself. How great is that!? 

Let’s get started! First, you will need Betty Crocker® Super Moist™ yellow cake mix, butter, brown sugar and, of course, cherries.

Pineapple Upside Down Cupcakes

Cut each pineapple slice into four pieces; set aside.

Pineapple Upside Down Cupcakes

In a large bowl, beat the cake mix, oil, eggs and reserved pineapple juice with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping the bowl occasionally.

Frosted Toast Crunch Cupcakes

In a small bowl, stir together melted butter and brown sugar. Spoon 1-1/2 teaspoons into each muffin cup.

Pineapple Upside Down Cupcakes

Top each with two pineapple pieces. Place a cherry half, cut side up, in the center of the pineapple pieces.

Pineapple Upside Down Cupcakes


Pineapple Upside Down Cupcakes

Spoon 1/4 cup batter into each cup.

Pineapple Upside Down Cupcakes

Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Cool 5 minutes.

Pineapple Upside Down Cupcakes

Run a knife around the edge of the cupcakes to loosen. Invert the pan onto a cookie sheet and lift up.

Pineapple Upside Down Cupcakes


Pineapple Upside Down Cupcakes

Serve warm and enjoy one or two cupcakes yourself!

Pineapple Upside Down Cupcakes

Ingredients

    • 1/4cup butter
    • 3/4cup packed brown sugar
    • 12maraschino cherries without stems, cut in half
    • 3cans (8 oz) pineapple slices in juice, drained, juice reserved
    • 1box Betty Crocker™ Super Moist™ Yellow Cake Mix
    • 1cup reserved pineapple juice
    • 1/3cup vegetable oil
    • 3eggs

Directions

  • 1Heat oven to 350°F. Spray 24 nonstick regular-size muffin cups (2 3/4x1 1/4-inch) with cooking spray.
  • 2In 1-quart sauce pan, melt butter. Stir in brown sugar. Place about 1 1/4 teaspoons brown sugar mixture in each cup; spread evenly in bottom of cup. Place cherry half cut side up in center of each cup. Cut each pineapple slice into 4 pieces. Place 2 pieces of pineapple around cherry in center; press lightly into mixture.
  • 3In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • 4Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edges of cupcakes to loosen; turn upside-down onto cookie sheet; cool about 20 minutes. Serve warm. Store loosely covered at room temperature.

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