Pineapple Upside Down Cupcakes

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Pineapple Upside Down Cupcakes

Photo by: Inspired Dreamer


Makes a lot of sense


Cooking Time: 35
Recipes Makes: 24
Calories: 180
Carbs: 21
Fat: 10
Protein: 2

Ingredients Related Tips

1 can (20 oz) sliced pineapple, drained, juice reserved
1 box yellow 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. 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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11/6/2015 9:25:57 PM

Just made the pineapple upside down cupcakes. Not enough for 24, but am anxious to try them.

10/4/2015 10:41:37 PM

1) 20 oz. can of pineapple: I did not have enough to fill all 24 muffin cups. 2) The amount brown sugar butter mixture cups at 1&1/2 tsp. per cup was either. Just an FYI. Hoping they come out! :))

12/5/2014 10:15:54 AM

Why will it not print when I click on this receipt?

9/25/2014 12:31:19 AM

Just made the pineapple upside down cakes. They are wonderful. I might try it with peaches or cherries.

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