Description
Delightful individual cupcakes with a caramelized pineapple and cherry topping, perfect for sharing and bringing joy to any occasion.
Ingredients
Scale
- 1/2 cup melted butter (for the topping)
- 1 1/2 cups brown sugar (for the topping)
- 24 maraschino cherries
- 1 (20 oz) can crushed pineapple (well-drained)
- 1 (18.25 oz) package pineapple cake mix
- 1 1/3 cups pineapple juice (reserved from the crushed pineapple)
- 3 large eggs
- 1/3 cup vegetable oil
- 1 tbsp confectioners’ sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and spray 24 muffin cups with a light cooking spray. In each muffin cup, place approximately 1 teaspoon of melted butter. Sprinkle about 1 tablespoon of brown sugar right on top of that butter. Press a maraschino cherry into the center of each and spoon a generous tablespoon of the well-drained crushed pineapple over each layer. Gently press down.
- Combine the pineapple cake mix, reserved pineapple juice, eggs, and vegetable oil in a large mixing bowl. Mix on low speed for about 30 seconds, then increase to medium and beat for about 2 minutes until smooth and fluffy.
- Pour the cake batter into each muffin cup, filling about two-thirds full. Bake for around 20 minutes or until a toothpick inserted comes out clean. Allow cooling in the pan for about 5 minutes, then invert onto a baking sheet lined with wax paper, and dust with confectioners’ sugar before serving.
Notes
Drain crushed pineapple well to prevent excess moisture. Use unsalted butter for a richer flavor and experiment with different cake mixes for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pineapple Cupcakes, Upside-Down Cupcakes, Dessert, Baking