
Pineapple Upside Down Cupcakes Recipe
User Reviews
5.0
156 reviews
Excellent

Pineapple Upside Down Cupcakes Recipe
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A fun twist on the classic cake recipe, these pineapple upside down cupcakes have the perfect hint of pineapple flavor!
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Ingredients
- 1 (20-ounce) can pineapple rings drained and juice reserved
- 1 (15.25-ounce) box yellow cake mix
- ½ cup vegetable oil
- 3 eggs
- ⅓ cup butter melted
- ⅔ cup brown sugar packed
- 12 Maraschino cherries cut in half
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Instructions
- Preheat the oven to 350°F. Prepare 24 wells of a muffin tin by spraying with cooking spray.
- In a large bowl, mix together the pineapple juice, yellow cake mix, oil, and eggs until well blended.
- Cut each of the pineapple rings into four equal-sized pieces. Mix together the butter and brown sugar, and add about 1 teaspoon of the butter mixture to each well of the muffin tin. Add two pieces of pineapple and a maraschino cherry half, cut side up.
- Pour the cake batter into the muffin tins, filling to about ¼ inch from the top. Bake 20-25 minutes or until golden brown. Remove from oven and let cool 15 minutes, then loosen the cupcakes from the sides of the muffin tin with a knife and invert onto a cooling rack.
- Serve warm with freshly whipped cream, if desired.
Nutrition Information
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Calories
192kcal
(10%)
Carbohydrates
28g
(9%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
27mg
(9%)
Sodium
189mg
(8%)
Potassium
55mg
(2%)
Sugar
19g
(38%)
Vitamin A
120IU
(2%)
Vitamin C
2.2mg
(2%)
Calcium
59mg
(6%)
Iron
0.7mg
(4%)
Nutrition 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 | 2g | 10% |
Cholesterol | 27mg | 9% |
Sodium | 189mg | 8% |
Potassium | 55mg | 1% |
Sugar | 19g | 38% |
Vitamin A | 120IU | 2% |
Vitamin C | 2.2mg | 2% |
Calcium | 59mg | 6% |
Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
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