Description
These Pineapple Upside Down Cupcakes are a fun, single-serve twist on the classic dessert! Sweet caramelized pineapple and cherries sit on top of a moist, buttery cake, making every bite fruity, fluffy, and delicious. Perfect for parties, picnics, or when you just want a taste of nostalgia.
Ingredients
Scale
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 can (20 oz) pineapple tidbits, drained (reserve juice)
- 12 maraschino cherries
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin pan.
- In a small bowl, mix melted butter and brown sugar. Spoon about 1 tablespoon of the mixture into the bottom of each muffin cup.
- Place 2–3 pineapple tidbits and 1 cherry in each cup on top of the sugar mixture.
- Prepare the yellow cake batter according to package directions, replacing some or all of the water with reserved pineapple juice for extra flavor.
- Fill each muffin cup about 2/3 full with cake batter.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then carefully invert onto a baking sheet or platter.
- Serve warm or at room temperature.
Notes
- You can use crushed pineapple instead of tidbits for a softer topping.
- For an extra moist cake, replace all the water with pineapple juice.
- These taste amazing with a dollop of whipped cream.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pineapple upside down cupcakes, mini pineapple cakes, tropical dessert