Pineapple Upside Down Cupcakes
Pineapple Upside Down Cupcakes stuffed with crushed pineapple, brown sugar caramel, and a cherry on top! Easy cupcakes made from a cake mix with mega pineapple flavor.
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Servings: 20 Cupcakes
Ingredients
- Cooking spray
- 1/2 cup butter melted
- 1 1/2 cups brown sugar
- 24 maraschino cherries
- 20 oz can crushed pineapple reserve juice
- 15.25 oz package yellow cake mix
- Vegetable oil and eggs per cake mix instructions
- 1 1/3 cups pineapple juice
- Confectioners' sugar for dusting optional
Instructions
- Preheat oven to 350°F and spray 24 muffin cups with cooking spray.
- Line a surface with parchment paper.
- Add 1 tsp melted butter to each muffin cup.
- Add 1 tbsp brown sugar to each cup.
- Place a cherry in the center of each cup.
- Top each with a heaping tbsp crushed pineapple.
- Make cake batter per box instructions, using pineapple juice instead of water.
- Pour batter into prepared muffin cups, filling almost to the top.
- Bake for 18-22 minutes until a toothpick inserted comes out clean.
- Allow to cool 5 minutes, then invert onto the parchment to release.
- Optionally, dust with confectioners' sugar before serving.
Notes
- - Use pineapple juice reserved from the crushed pineapple can to replace the water in the cake mix. Add water if needed to meet liquid requirements.
- - For a pretty presentation, you can use pineapple tidbits instead of crushed pineapple, but the flavor won't be as strong.
