Here’s a fun and tasty twist on a classic dessert — Pineapple Upside Down Cupcakes! These are individual-sized, moist, and loaded with that caramelized pineapple flavor. Great for parties, picnics, or just because.
🍍 Pineapple Upside Down Cupcakes
🧁 Makes: 12 cupcakes
⏱️ Prep Time: 15 minutes
⏱️ Bake Time: 20–25 minutes
🛒 Ingredients:
For the topping:
- ¼ cup (½ stick) unsalted butter, melted
- ½ cup brown sugar, packed
- 6–7 pineapple rings (canned, drained)
- 6–7 maraschino cherries, halved
For the cake:
- 1 box yellow cake mix
- Ingredients listed on the box (usually eggs, oil, and water)
- 1 cup reserved pineapple juice (from the can, use instead of water if possible)
👩🍳 Instructions:
1. Prep Oven & Pan:
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin tin (don’t use liners for this recipe).
2. Add Topping:
- In each muffin cup, add 1 teaspoon melted butter and 1 tablespoon brown sugar.
- Place a pineapple chunk (cut rings into pieces to fit) in the center.
- Add half a cherry in the middle of the pineapple.
3. Make the Batter:
- Prepare cake mix according to box directions, replacing water with pineapple juice if you can for more flavor.
- Fill each muffin cup about ⅔ full with batter over the topping.
4. Bake:
- Bake for 20–25 minutes, or until a toothpick comes out clean.
5. Cool & Flip:
- Let cupcakes sit in the pan for about 5 minutes.
- Run a knife around the edges to loosen.
- Place a baking sheet or large cutting board over the pan and carefully invert to release the cupcakes.
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