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Pineapple Upside Down Cupcakes

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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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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 20 Cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F and spray 24 muffin cups with cooking spray.
  2. Line a surface with parchment paper.
  3. Add 1 tsp melted butter to each muffin cup.
  4. Add 1 tbsp brown sugar to each cup.
  5. Place a cherry in the center of each cup.
  6. Top each with a heaping tbsp crushed pineapple.
  7. Make cake batter per box instructions, using pineapple juice instead of water.
  8. Pour batter into prepared muffin cups, filling almost to the top.
  9. Bake for 18-22 minutes until a toothpick inserted comes out clean.
  10. Allow to cool 5 minutes, then invert onto the parchment to release.
  11. 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.

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