Description
Pineapple Upside Down Cupcakes are a delightful and fun twist on the classic dessert, perfect for any celebration or as an everyday treat. Imagine moist yellow cake infused with crushed pineapple, topped with a luscious caramel layer and a bright cherry. These mini cakes are not only visually appealing but also bursting with tropical flavors that will take your taste buds on a delicious journey. With an easy-to-follow recipe using cake mix, you can whip up these individual servings in no time, making them ideal for birthdays, potlucks, or simply to brighten your family’s day.
Ingredients
Scale
- 1 package yellow cake mix (15.25 oz)
- 1 1/2 cups brown sugar
- 1/2 cup butter (melted)
- 24 maraschino cherries
- 20 oz can crushed pineapple (reserve juice)
- Vegetable oil and eggs as per cake mix instructions
- 1 1/3 cups pineapple juice
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin pan with cooking spray.
- In each muffin cup, add 1 tsp melted butter followed by 1 tbsp brown sugar.
- Place one cherry in the center of each cup and top with heaping tablespoons of crushed pineapple.
- Prepare the cake batter according to package instructions, replacing water with reserved pineapple juice.
- Pour the batter into each prepared muffin cup until nearly full.
- Bake for 18-22 minutes, checking doneness with a toothpick.
- Allow cupcakes to cool for about 5 minutes before inverting onto parchment paper.
- Optionally dust with confectioners' sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake (69g)
- Calories: 211
- Sugar: 17g
- Sodium: 173mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 37mg