Looking for a delightful and easy-to-make dessert? These Pineapple Upside Down Cupcakes are perfect for family gatherings, parties, or even as a sweet treat for lunchboxes. This simplified version uses a cake mix for convenience, but it’s packed with flavor from butter, brown sugar, pineapple, and a cherry on top. Whether enjoyed warm or at room temperature, these cupcakes are sure to be a hit!
Ingredients
- 1 can (20 oz) sliced pineapple, drained, juice reserved
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 3 eggs
- 1/3 cup butter, melted
- 2/3 cup packed brown sugar
- 12 maraschino cherries, cut in half
Preparation
Preheat your oven to 350°F and spray 24 regular-size muffin cups with cooking spray. Cut each pineapple slice into 4 pieces and set aside. In a large bowl, beat the cake mix, oil, eggs, and reserved pineapple juice with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally. In a small bowl, stir together the melted butter and brown sugar. Spoon 1 1/2 teaspoons of the butter mixture into each muffin cup, top with 2 pineapple pieces, and place a cherry half in the center. Spoon 1/4 cup of batter into each cup. Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes, loosen the edges with a knife, and invert onto a cookie sheet. Serve warm and enjoy!
