Pineapple Upside Down Cupcakes

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Pineapple Upside Down Cupcakes are all the rage! These baby cakes are being served everywhere.

Cupcakes are all the rage!  These baby cakes are being served everywhere. You can find them on the dessert table at family meals or even at weddings. It doesn’t surprise me that people love cupcakes. When you can pick up a sweet treat and eat it with your hands you have found the pot of gold.

Pineapple Upside Down Cupcakes have become my husband’s new favorite dessert. I’m a chocolate loving kind of girl, but can definitely eat my way through a few Pineapple Upside Down Cupcakes when the opportunity presents itself.

PINEAPPLE UPSIDE DOWN CUPCAKES

Yields: 24 cupcakes

Ready in 45 minutes

Ingredients:

1⁄2 cup butter, melted

1 1⁄2 cups brown sugar

24 maraschino cherries

2 (20 ounce) cans crushed pineapple (drained, set juice aside)

1 box of  your favorite yellow cake mix

3 eggs

1 1/3 cups pineapple juice

1/3 cup vegetable oil

Instructions:

1. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F.

2. Grease 24 muffin cups.

3. Line a work surface with waxed paper

4. Spoon 1 teaspoon melted butter into the bottom of each muffin cup.

5. Spoon 1 tablespoon brown sugar in each muffin cup.

6. Press a maraschino cherry into the center of the brown sugar in each muffin cup.

7. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.

8. Mix yellow cake mix, eggs, pineapple juice and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.

9. Pour cake batter into the muffin cup, filling them to the top; do not overfill.

10. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

11. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the wax paper to release. Serve with pineapple and cherry sides up.

Pineapple Upside Down Cupcakes are all the rage! These baby cakes are being served everywhere.

Do you eat the cherry on top of your pineapple upside down cake?

5.0 from 8 reviews
Pineapple Upside Down Cupcakes
 
Ingredients
  • 1⁄2 cup butter, melted
  • 1 1⁄2 cups brown sugar
  • 24 maraschino cherries
  • 2 (20 ounce) cans crushed pineapple
  • 1 box of your favorite yellow cake mix
  • 3 eggs
  • 1⅓ cups pineapple juice
  • ⅓ cup vegetable oil
Instructions
  1. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F.
  2. Grease 24 muffin cups.
  3. Line a work surface with waxed paper
  4. Spoon 1 teaspoon melted butter into the bottom of each muffin cup.
  5. Spoon 1 tablespoon brown sugar in each muffin cup.
  6. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  7. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an
  8. even layer.
  9. Mix yellow cake mix, eggs, pineapple juice and vegetable oil in a large bowl with an electric mixer on low speed
  10. until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
  11. Pour cake batter into the muffin cup, filling them to the top; do not overfill.
  12. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20
  13. minutes.
  14. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the wax paper to release. Serve with
  15. pineapple and cherry sides up.

 

Michele Brosius

Michele is a married mom of 3 adult children. She is currently enjoying spending time with her husband in the empty nest. Michele can be found working on a healthy lifestyle, camping or having some frugal fun. Not necessarily in that order!

35 thoughts on “Pineapple Upside Down Cupcakes

  • May 31, 2015 at 9:40 pm
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    Mmmm, these look amazing. I’ve been toying with my mind about making pineapple upside down cake and I think these were the deciding factor. YUM!

    Reply
  • June 1, 2015 at 10:16 am
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    I love pineapple upside down cake – these cupcakes are a great idea!

    Reply
  • June 5, 2015 at 9:05 pm
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    Oh yummy! I’m going to have to make these this weekend. I have all the ingredients except the cherries. My kids are going to love these! Especially when I flip it over and there’s a cherry on the bottom!

    Thanks for sharing!

    Reply
  • June 5, 2015 at 9:41 pm
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    Now that is a cupcake I could enjoy. It looks nice and moist and tasty and no need for frosting. What a great idea they are. Thanks for bringing them to #HomeMattersParty I am going to pin them to remind me how to make them.
    Kathleen

    Reply
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  • June 8, 2015 at 3:51 pm
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    We recently made a Pineapple Upside Down Cake for Memorial Day and it was awesome. How much cooler would it be to have in individual servings? Yummy!

    Reply
  • June 18, 2015 at 12:47 am
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    makes my mouth water just looking at this recipe

    Reply
  • September 3, 2015 at 7:53 am
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    When you say ‘muffin cups’ do you you mean a muffin pan or individual muffin cups without the pan? I know this is a silly question ?

    Reply
    • September 6, 2015 at 7:20 pm
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      We used a muffin pan, but have actually had much better luck making them in a silicone muffin cup. Either works! Thanks for stopping by.

      Reply
  • December 21, 2015 at 7:18 pm
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    How far in advance can you make these? Is there enough juice from the crushed pineapple?

    Reply
    • December 24, 2015 at 7:38 pm
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      Yes there is plenty of juice. I have only ever made them in the AM and served them in the PM. Thanks!

      Reply
  • April 6, 2016 at 1:35 pm
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    Pinned this one – my husband’s favorite dessert!

    Reply
  • April 9, 2016 at 11:48 am
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    Individual servings are the BEST! These look delicious. Thanks for sharing at FTAF

    Reply
  • April 10, 2016 at 12:21 pm
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    Your cupcakes look awesome. I have made these before and really like how they turn out. I think they are classy to take to a function (or just eat) and I prefer the baby cake thing anyway. Great job

    Reply
  • April 11, 2016 at 4:46 pm
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    Delicious looking cakes – thank you for sharing with Pin Worthy Wednesday

    Reply
  • April 11, 2016 at 10:40 pm
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    These are so cute! I love anything in mini form! Thanks for sharing! #homeMattersParty

    Reply
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  • November 23, 2016 at 8:04 pm
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    I just made these mini upside down pineapple cakes, if you could smell my house as they were baking !!!! So easy to make and quick . I am adding these tomorrow to my Thanksgiving desert table.

    Reply
  • March 13, 2017 at 11:40 am
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    These are so much fun! The perfect Easter dessert to bring to the big family dinner. Thanks for sharing your recipe with us at Merry Monday this week!

    Reply
  • March 14, 2017 at 10:43 pm
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    These cupcakes look so yummy! Thanks for sharing your tasty recipe with us this week on the Monday Funday Party!

    Reply
  • March 15, 2017 at 3:03 pm
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    These look absolutely delicious!!! A mini version on my favorite cake!! Thanks for sharing can’t wait to try!!

    Reply
  • March 16, 2017 at 1:00 pm
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    Hi! I’m one of the co-hosts from the Welcome Home Wednesdays Link Up. These cupcakes sound delicious! I am a huge fan of pineapple upside down cake but never thought of putting them in a cupcake. These are perfect for a summer cookout. Thank you for sharing.

    Reply
  • May 2, 2017 at 7:18 pm
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    When it says muffin cups , does that mean straight into the pan or into muffin papers?

    Reply
  • June 22, 2017 at 6:33 pm
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    Great tasting treat. I did notice though that the printable recipe does not say to drain the crushed pineapple. Glad I double checked.
    Keep up the great work.

    Reply

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