Description
These pineapple upside-down cupcakes are a fun twist on the classic dessert. Featuring caramelized pineapple, brown sugar, and a moist cake base, they are easy to make and perfect for any occasion.
Ingredients
Scale
- ½ cup butter, melted
- 1 ½ cups brown sugar
- 24 maraschino cherries
- 1 (20 oz) can crushed pineapple, drained
- 1 box pineapple cake mix (or yellow cake mix)
- 1 ⅓ cups pineapple juice (from canned pineapple)
- ⅓ cup vegetable oil
- 3 large eggs
- 1 tbsp powdered sugar (for dusting, optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 24-cup muffin tin.
- Add 1 tsp melted butter and 1 tbsp brown sugar to each muffin cup.
- Place 1 cherry in the center and top with a spoonful of drained crushed pineapple.
- In a bowl, mix cake mix, pineapple juice, oil, and eggs. Beat until smooth.
- Pour batter into muffin cups, filling ¾ full.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
- Let cool for 5 minutes, then place a tray over the tin and flip cupcakes over.
- Serve warm and enjoy!
Notes
- Make sure to drain the pineapple well to prevent soggy cupcakes.
- Let the cupcakes sit for 5 minutes before flipping to allow caramelization to set.
- Sprinkle toasted coconut for an extra tropical touch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American