Description
Moist, fruity, and easy to make, these pineapple upside down cupcakes are the perfect tropical treat for any occasion.
Ingredients
Cooking spray
1/2 cup butter, melted
1 1/2 cups brown sugar
24 maraschino cherries
1 (20 oz) can crushed pineapple, drained (reserve juice)
1 (15.25 oz) box yellow cake mix
1 1/3 cups pineapple juice (or enough to replace the water in the cake mix)
Confectioners’ sugar (optional, for dusting)
Instructions
1. Preheat oven to 350°F and spray 24 muffin cups with cooking spray.
2. Spoon 1 teaspoon melted butter into each muffin cup.
3. Add 1 tablespoon brown sugar to each cup.
4. Place a maraschino cherry in the center of the sugar.
5. Spoon a heaping tablespoon of crushed pineapple over the cherry and press it down.
6. Prepare the cake mix using pineapple juice instead of water as directed on the package.
7. Mix on low for 30 seconds, then on medium for 2 minutes.
8. Pour batter into muffin cups, filling nearly to the top.
9. Bake for 20 minutes or until a toothpick inserted comes out clean.
10. Cool for 5 minutes, then invert onto wax paper and let cool.
11. Dust lightly with confectioners’ sugar, if desired.
Notes
If you don’t have enough pineapple juice, top it off with water to match the liquid amount required by the cake mix.
For more flavor and visual appeal, crushed pineapple works better than pineapple tidbits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cupcake Recipes
- Method: Baking
- Cuisine: American