Pineapple Upside Down Cupcakes
User Reviews
5
Pineapple Upside Down Cupcakes
Description
This Pineapple Upside Down Cupcakes recipe uses a pineapple cake mix combined with pineapple juice, eggs, and canola oil to create a tender and flavorful batter. The bottoms of the cupcake wells are layered with melted butter, brown sugar, maraschino cherries, and crushed pineapple, which caramelize during baking and become a sticky, fruity topping when the cupcakes are inverted after cooling. Baking at 375 degrees Fahrenheit for about 20 minutes ensures the cakes are cooked through while the topping achieves a slight caramelization. The texture balances moist crumb with the soft, syrupy pineapple and cherry topping.
The combination of crushed pineapple and maraschino cherries adds a sweet, tropical note accented by the brown sugar's caramel flavor. These cupcakes make for an appealing dessert option that's portion-controlled and visually attractive with the fruit topping. Optional toppings like powdered sugar or whipped cream can add a finishing touch if desired.
The note suggests that if you can't find pineapple cake mix, a yellow cake mix can be substituted with some pineapple juice or extract for flavor. Cake mixes ranging from 15 to 18 ounces will work, which provides flexibility when selecting a mix. The recipe is straightforward, making it a reliable choice for those wanting to bring pineapple upside-down cake into cupcake form.
Ingredients
- 1/2 cup butter salted or unsalted, melted
- 1 1/2 cups light brown sugar
- 24 maraschino cherries
- 20 ounces pineapple drained, crushed, canned
- 15.25 ounce Pineapple cake mix any box between 15-18 ounces will work, box
- 1 1/3 cups pineapple juice
- 1/3 cups canola oil
- 3 egg
- optional toppings such as powdered sugar, additional cherries, and/or whipped cream, as desired
Instructions
- Preheat oven to 375 degrees F. Prepare cupcake pan by spraying with non-stick cooking spray.
- Spoon approximately 1 teaspoon of melted butter into the bottom of the wells of the cupcake pan. To the melted butter, add 1 tablespoon of brown sugar to each well in the pan. Place one maraschino cherry on top of the brown sugar in each well. Gently press into the brown sugar and butter mixture. On top of that, add a tablespoon of crushed pineapple to each well, and then gently press down on the mixture, to compact it in each well, with the back of a spoon. Set aside.
- In a large bowl, combine cake mix, pineapple juice, oil and egg, and beat with an electric mixer on low speed for approximately 2 minutes.
- Scoop or pour batter into each of the muffin cups, on top of the prepared fillings. Fill to the top of the well, but do not overfill.
- Bake for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for 10 minutes.
- After cooling for 10 minutes, gently invert pan, turning cupcakes out. This can be done onto a cooling rack, silicone sheet, parchment paper or a sheet pan. A sheet pan is easiest as you can put it directly onto the cupcake pan, making it easy to invert.
Notes
- If pineapple cake mix is unavailable, substitute with yellow cake mix and add pineapple juice or extract to enhance pineapple flavor.
- Select a cake mix size between 15 and 18 ounces for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 168mg | 7% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
