Ingredients for Pineapple Upside Down Cupcakes
- 1 box (15.25 ounces) Duncan Hines or other favorite brand yellow cake mix
- Oil
- Pineapple Juice
- Pineapple Tidbits
- Light Brown Sugar
- 1/2 cup (1 stick) unsalted butter
- Maraschino Cherries
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How to Make Pineapple Upside Down Cupcakes
- Preheat oven to 350°F (175°C).
- Prepare your cake mix according to package directions, substituting the juice from one 20-ounce can of pineapple for the required water.
- Melt 1/2 cup (1 stick) of unsalted butter.
- Lightly grease a 24-cup cupcake pan with cooking spray.
- Add 1 teaspoon of melted butter to the bottom of each cupcake cup.
- Top with 1 tablespoon of packed light brown sugar.
- Place one maraschino cherry in the center of each brown sugar topping.
- Arrange small pineapple tidbits around each cherry in a circle.
- Fill each cupcake liner ¾ full with cake batter.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Reduce oven temperature to 325°F (165°C) after 5 minutes of baking if the tops are browning too quickly.
- Let the cupcakes cool in the pan for 5 minutes.
- Run a thin knife around the edges of each cupcake to loosen them.
- Invert the cupcake pan onto a wire rack to release the cupcakes.
- Gently scrape any remaining brown sugar and pineapple from the pan and place it on top of the cupcakes (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
70g
Fat
12g
Carbs
6g
