Description
Pineapple Upside-Down Cupcakes are a delicious twist on the classic dessert, featuring a moist, pineapple-flavored cake topped with caramelized brown sugar, juicy pineapple, and a maraschino cherry. These individual-sized treats are perfect for parties, gatherings, or an indulgent personal dessert.
Ingredients
- Cooking spray
- ½ cup melted butter
- 1½ cups brown sugar
- 24 maraschino cherries
- 1 (20-ounce) can crushed pineapple, drained
- 1 (15.25-ounce) package pineapple cake mix
- 1⅓ cups pineapple juice
- ⅓ cup vegetable oil
- 3 large eggs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Spray 24 muffin cups with cooking spray.
- Prepare Topping: In each muffin cup, pour 1 teaspoon of melted butter, then add 1 tablespoon of brown sugar. Place a maraschino cherry in the center and spoon a heaping tablespoon of crushed pineapple around it.
- Prepare Batter: In a large bowl, combine the pineapple cake mix, pineapple juice, vegetable oil, and eggs. Mix on low speed until moistened, then beat on medium for 2 minutes.
- Assemble Cupcakes: Pour the batter over the pineapple mixture in each muffin cup, filling them almost to the top.
- Bake: Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Invert: Let the cupcakes cool in the pan for 5 minutes, then invert onto a baking sheet to release them with the pineapple topping on top.
Notes
- For variety, substitute yellow or vanilla cake mix.
- Fresh pineapple can be used, but ensure it’s finely chopped and drained.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
