adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pineapple Upside-Down Cupcakes
Pineapple Upside-Down Cupcakes
0 Likes
Prep Time:
30 minutes
Total Time:
1 hour 20 minutes
Delicious combination of pineapple upside-down cake and cupcakes for the ultimate indulgence that everyone will love.
Ingredients:
  • 1/4 cup butter
  • 3/4 cup packed brown sugar
  • 12 maraschino cherries without stems, cut in half
  • 3 cans (8 oz) pineapple slices in juice, drained, juice reserved
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup reserved pineapple juice
  • 1/3 cup vegetable oil
  • 3 eggs
Instructions:
  • Preheat your oven to 350°F and generously coat 24 standard-size muffin cups (2 3/4x1 1/4-inch) with cooking spray.
  • Melt butter in a 1-quart saucepan, then mix in the brown sugar. Spread about 1 1/4 teaspoons of the brown sugar mixture evenly in the bottom of each cup. Place a cherry half, cut side up, in the center of each cup. Cut each pineapple slice into 4 pieces, then place 2 pieces around the cherry in the center, pressing lightly into the mixture.
  • In a large bowl, use an electric mixer on medium speed to blend cake mix, pineapple juice, oil, and eggs for 2 minutes, occasionally scraping the sides of the bowl. Distribute the batter evenly among the muffin cups.
  • Bake for 19 to 23 minutes until a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then gently loosen the cupcakes with a knife and invert onto a cookie sheet. Allow to cool for about 20 minutes before serving warm. Store loosely covered at room temperature.

Similar Recipes