Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes
‎April‎ ‎7‎, ‎2019|Dessert

I have made these a couple times now and they have been a big hit both times! I want to give a shout out to one of my best friends Melissa for taking pictures for me today and letting me use her kitchen.

Here is what you'll need for this recipe...
1-24 or 2-12 piece muffin tins
Cooling rack or Parchment paper
Cooking Spray
1 1/2 c Brown Sugar
1/2 c (One Stick) of Butter melted
Jar of Maraschino Cherries, need approx 24 (Small Jar)
28 oz can of Crushed Pineapple (I bought a 20 and 8 oz can) drained
1 box of Pineapple or Vanilla Cake Mix
1 1/4 c Pineapple Juice
3 Eggs
1/3 c Vegatable Oil
1/2 tsp Vanilla (Melissa let me use the Mexican Vanilla she got as a gift, smells so good)

So as usual I was fruit greedy with this recipe as well. I like to have a lot of pineapple so I bought the extra smaller can. The first time I didn't feel like I had enough.


Make sure you push the cherries down really good because I didn't do that very well either. This may just be the result of me using too much pineapple. They don't look as cool when you can't see the cherry.

I looked at several stores in my area for the Pineapple cake mix and had no luck finding it. I kinda thought that it was just made up until I went on vacation. I checked Lucky’s in Cali and what the hell do you know, there it was Pineapple Supreme cake mix.

Make sure you have the rack in the middle of the oven and Preheat to 350

Spray two 12 piece muffin tins with cooking spray. Use paper towel to spread it around coating each cup entirely.

Melt butter and put 1 tsp in the bottom of each cup.

Next, spoon about 1 tbsp of brown sugar on top of the butter in each cup.

Then, add big tbsp of pineapple on top of the brown sugar/butter in each cup.

Mix the cake mix, eggs, oil, and pineapple juice in mixer or by hand. Mix or stir on Low speed just until combined then mix or stir for about 2 minutes on Med speed.

Pour the batter into each cup leaving a little room at the top.

Finally, destem the cherries and let them drain for a minute on a paper towel. Then, press each cherry down to the bottom of the cup until it is covered by the batter.

Bake for approx 20 min or until a toothpick comes out clean.

Let sit for about 5 minutes. Then turn them out onto a cooling rack or parchment paper so the cherry side is up.
This is when you’ll know if you coated your muffin tins well enough.

Cool for about 10 minutes and eat or store in a container. Enjoy!

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