Here’s a fun and tropical twist on a classic dessert — Pineapple Upside Down Cupcakes! These individual treats are perfect for parties, easy to serve, and full of caramelized pineapple goodness.
Pineapple Upside Down Cupcakes
Ingredients:
Topping:
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1/4 cup unsalted butter, melted
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1/2 cup brown sugar, packed
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1 can (20 oz) pineapple slices in juice (not syrup)
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Maraschino cherries (optional)
Cake Batter:
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1 box yellow cake mix (or white cake mix)
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1 cup pineapple juice (use juice from the can)
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1/2 cup vegetable oil
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3 large eggs
Instructions:
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Preheat oven to 350°F (175°C). Spray a muffin pan with nonstick cooking spray (do not use liners).
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Make the topping:
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Mix melted butter and brown sugar in a bowl.
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Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup.
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Add the fruit:
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Cut pineapple slices into quarters to fit in the cups.
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Place 2 pieces of pineapple in each cup over the sugar mixture.
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Add 1 cherry in the center, if using.
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Prepare the cake batter:
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In a large bowl, combine the cake mix, pineapple juice, oil, and eggs.
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Beat for 2 minutes until smooth.
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Fill the cups:
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Pour the batter over the pineapple in each muffin cup, filling about 3/4 full.
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Bake:
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Bake for 20–25 minutes, or until a toothpick comes out clean.
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Cool and flip:
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Let cool in the pan for 5 minutes.
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Run a knife around the edges, then carefully invert the cupcakes onto a baking sheet or platter.
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These are best served warm or at room temperature. You can also serve them with a dollop of whipped cream!
Would you like a from-scratch cake batter version instead of using a box mix?