Pineapple Upside Down Cupcakes

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by on May 11, 2016

Pineapple Upside Down Cupcakes

Aren’t these Pineapple Upside Down Cupcakes adorable? They would be a perfect dessert for a summer BBQ with family and friends. And the fun part is that they are pretty easy, so you can grab the kids and have them help you make them!

My daughter has recently found that she loves cherries – she had her first Shirley Temple the other night at dinner and was in heaven! She has also always loved pineapple (got that from her mama!) so this treat is one of our new favorites. Since she has a birthday coming up, I’ll let her decide if these are the cupcakes she wants – although I know she also loves chocolate – so who knows? Either way, these will be great to make as a nice surprise for the family.

You might want to serve them with a DIY Pineapple Dole Whip (my family loves pineapple!).

So, without further ado, here is how to make Pineapple Upside Down Cupcakes:

IMG_9424Ingredients

  • 20 oz canned Pineapples
  • 1 box Yellow Cake Mix
  • 1/2 cup Vegetable Oil
  • 3 Eggs
  • 1/3 cup melted Butter
  • 2/3 cup Brown Sugar
  • 24 Maraschino Cherries

Pineapple Upside Down Cupcakes 2Directions

  1. Preheat oven to 350.
  2. In using pineapple rings, cut them into quarters.
  3. Spray muffin pan with non stick spray.
  4. Combine cake mix, oil, eggs and pineapple juice in a bowl and beat on low until incorporated.
  5. In another bowl combine melted butter and brown sugar and stir until blended.
  6. Spoon 2 teaspoons of butter mixture into each cup.
  7. Place pineapple pieces in a circle around bottom with cherry in center.
  8. Fill each cup 2/3 full with batter.
  9. Bake 20-25 minutes or until toothpick inserted in center comes out clean.
  10. Allow to cool in pan for 5 minutes.
  11. Run a butter knife around edges of each cup and invert onto baking sheet to remove cupcakes.

You can print this recipe here:

Pineapple Upside Down Cupcakes
 
Author:
Ingredients
  • 20 oz canned Pineapples
  • 1 box Yellow Cake Mix
  • ½ cup Vegetable Oil
  • 3 Eggs
  • ⅓ cup melted Butter
  • ⅔ cup Brown Sugar
  • 24 Marischino Cherries
Instructions
  1. Preheat oven to 350.
  2. In using pineapple rings, cut them into quarters.
  3. Spray muffin pan with non stick spray.
  4. Combine cake mix, oil, eggs and pineapple juice in a bowl and beat on low until incorporated.
  5. In another bowl combine melted butter and brown sugar and stir until blended.
  6. Spoon 2 teaspoons of butter mixture into each cup.
  7. Place pineapple pieces in a cirle around bottom with cherry in center.
  8. Fill each cup ⅔ full with batter.
  9. Bake 20-25 minutes or until toothpick inserted in center comes out clean.
  10. Allow to cool in pan for 5 minutes.
  11. Run a butter knife around edges of each cup and invert onto baking sheet to remove cupcakes.

 

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