Recipe details Easy · 24 servings
Nutrition Per Serving
estimated
Easy Pineapple-Cherry Upside-Down Cupcakes
Tender pineapple cake cupcakes are baked over a buttery brown sugar topping with crushed pineapple and bright maraschino cherries. Turning the warm cupcakes out reveals a glossy, caramel-like fruit topping that makes them especially festive for parties or lunchbox treats.
Ingredients
- • Fruit Topping
Cooking spray
- • 1/2 cup unsalted butter, melted
- • 1 1/2 cups packed brown sugar
- • 24 maraschino cherries
- • 1 (20-ounce) can crushed pineapple, well drained
Cupcake Batter
- • 1 (18.25-ounce) package pineapple cake mix
- • 3 large eggs
- • 1 1/3 cups pineapple juice
- • 1/3 cup vegetable oil
To Finish
- • 1 tablespoon confectioners' sugar
Method
Tap a step to see its ingredients.
- Position an oven rack in the center and preheat the oven to 350°F.
- Spray two 12-cup muffin pans with cooking spray.
- Line all muffin cups with paper liners and lightly spray the liners.
| Cooking spray 1/2 cup unsalted butter, melted | mix batter | fill cups | bake 350 F 20 min | invert and finish | build topping | add fruit |
| Cooking spray 1 1/2 cups packed brown sugar | ||||||
| Cooking spray 24 maraschino cherries | ||||||
| Cooking spray 1 (20-ounce) can crushed pineapple, well drained | ||||||
| Cupcake Batter 1 (18.25-ounce) package pineapple cake mix | ||||||
| Fruit Topping | ||||||
| Cupcake Batter 3 large eggs | ||||||
| Cupcake Batter 1 1/3 cups pineapple juice | ||||||
| Cupcake Batter 1/3 cup vegetable oil | ||||||
| To Finish 1 tablespoon confectioners' sugar |
1 build topping
Add 1 teaspoon melted butter to each lined muffin cup, then add about 1 tablespoon brown sugar to each cup.
2 add fruit
Set one maraschino cherry in the center of each sugared cup, surround it with about 1 tablespoon drained crushed pineapple, and press the fruit lightly into place.
From: build topping
3 mix batter 4 ingredients
Beat the pineapple cake mix, eggs, pineapple juice, and vegetable oil on low speed for 30 seconds, then beat on medium speed for 2 minutes.
Cooking spray- 1/2 cup unsalted butter, melted
- 1 1/2 cups packed brown sugar
- 24 maraschino cherries
- 1 (20-ounce) can crushed pineapple, well drained
4 fill cups
Divide the batter evenly among the fruit-lined muffin cups.
From: add fruit, mix batter
5 bake 350 F 20 min
Bake the cupcakes at 350°F for about 20 minutes, until a toothpick inserted into the cake portion comes out clean.
From: fill cups
6 invert and finish 1 ingredient
Cool the cupcakes in the pans for 5 minutes, invert onto wax paper or serving trays, remove the liners, and dust with confectioners' sugar.
From: bake 350 F 20 min
Cupcake Batter- 1 (18.25-ounce) package pineapple cake mix
- 1
build topping
Add 1 teaspoon melted butter to each lined muffin cup, then add about 1 tablespoon brown sugar to each cup.
- 2
add fruit
Set one maraschino cherry in the center of each sugared cup, surround it with about 1 tablespoon drained crushed pineapple, and press the fruit lightly into place.
- 3
mix batter
Beat the pineapple cake mix, eggs, pineapple juice, and vegetable oil on low speed for 30 seconds, then beat on medium speed for 2 minutes.
Cooking spray: 1/2 cup unsalted butter, melted; 1 1/2 cups packed brown sugar; 24 maraschino cherries; 1 (20-ounce) can crushed pineapple, well drained
- 4
fill cups
Divide the batter evenly among the fruit-lined muffin cups.
- 5
bake 350 F 20 min
Bake the cupcakes at 350°F for about 20 minutes, until a toothpick inserted into the cake portion comes out clean.
- 6
invert and finish
Cool the cupcakes in the pans for 5 minutes, invert onto wax paper or serving trays, remove the liners, and dust with confectioners' sugar.
Cupcake Batter: 1 (18.25-ounce) package pineapple cake mix
Text instructions
Position an oven rack in the center and preheat the oven to 350°F.
Spray two 12-cup muffin pans with cooking spray.
Line all muffin cups with paper liners and lightly spray the liners.
Add 1 teaspoon melted butter to each lined muffin cup, then add about 1 tablespoon brown sugar to each cup.
Set one maraschino cherry in the center of each sugared cup, surround it with about 1 tablespoon drained crushed pineapple, and press the fruit lightly into place.
Beat the pineapple cake mix, eggs, pineapple juice, and vegetable oil on low speed for 30 seconds, then beat on medium speed for 2 minutes.
Divide the batter evenly among the fruit-lined muffin cups.
Bake the cupcakes at 350°F for about 20 minutes, until a toothpick inserted into the cake portion comes out clean.
Cool the cupcakes in the pans for 5 minutes, invert onto wax paper or serving trays, remove the liners, and dust with confectioners' sugar.
Recipe from Cookbook Hub - www.cookbookhub.org