Pineapple Upside Down Cupcakes
User Reviews
5
Pineapple Upside Down Cupcakes
Description
This recipe transforms the traditional pineapple upside down cake into cupcakes. It begins with cutting canned pineapple rings into quarters arranged in a circle at the bottom of a sprayed muffin pan with a maraschino cherry center. A mixture of melted butter and brown sugar is spooned under the fruit, which caramelizes during baking.
The yellow cake batter combines cake mix, oil, eggs, and pineapple juice to keep the cupcakes moist and flavorful. When baked, the butter and sugar form a glossy topping as the cupcakes are inverted onto a baking sheet after cooling slightly. The texture offers a tender crumb cake with a sticky, caramelized pineapple and cherry topping.
These cupcakes provide an easy way to serve individual portions of pineapple upside down cake. They can be served as dessert or for special occasions, enjoying the familiar combination of caramelized fruit and moist cake. The recipe's method allows quick preparation compared to larger cakes.
The fun presentation and size make these cupcakes suitable for parties or casual gatherings. Removing them promptly from the pan after baking helps maintain the shape and topping intact.
Ingredients
- 20 oz pineapple canned
- 1 yellow cake mix
- 1/2 cup vegetable oil
- 1 cup pineapple juice
- 3 egg
- 1/3 cup butter melted
- 2/3 cup brown sugar
- 24 maraschino cherries
Instructions
- Preheat oven to 350.
- Cut pineapple rings into quarters.
- Spray muffin pan with non stick spray.
- Combine cake mix, oil, eggs and pineapple juice in a bowl and beat on low until incorporated.
- In another bowl combine melted butter and brown sugar and stir until blended.
- Spoon 2 teaspoons of butter mixture into each cup.
- Place pineapple pieces in a circle around bottom with cherry in center.
- Fill each cup 2/3 full with batter.
- Bake 20-25 minutes or until toothpick inserted in center comes out clean.
- Allow to cool in pan for 5 minutes.
- Run a butter knife around edges of each cup and invert onto baking sheet to remove cupcakes.
Notes
- Use non-stick spray liberally to ensure cupcakes release easily after baking and inversion.
- Cool the cupcakes in the pan for about 5 minutes before inverting to avoid breaking the topping.
- Cut pineapple rings into quarters to fit well in the cupcake molds and distribute fruit evenly.
- Stir the brown sugar and melted butter well to create a smooth caramel base under the fruit.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 189mg | 8% |
| Potassium | 51mg | 1% |
| Sugar | 19g | 38% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 11.3mg | 13% |
| Calcium | 60mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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