Just baked these Mini Pineapple Upside-Down Cupcakes and they’re a hit
These Mini Pineapple Upside-Down Cupcakes are a delightful twist on a classic dessert. With a moist cake base topped with caramelized pineapple and cherries, they are perfect for any occasion. Easy to make and sure to impress, these cupcakes are a hit with both kids and adults alike.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 3 eggs
- 1/4 cup butter, melted
- 1 cup pineapple juice
- 1 box yellow cake mix
- 1 can (20 oz) pineapple slices, drained and cut into small pieces
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 12 maraschino cherries, halved
- Whipped cream (optional, for serving)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin.
- In a small bowl, combine the melted butter and brown sugar. Spoon about 1 tablespoon of the mixture into each muffin cup.
- Place a few pieces of pineapple and half a cherry on top of the butter and brown sugar mixture in each cup.
- In a large bowl, prepare the cake mix according to the package instructions, using the eggs, oil, and pineapple juice instead of water.
- Pour the cake batter over the pineapple and cherries in each muffin cup, filling them about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then run a knife around the edges to loosen them. Invert the cupcakes onto a wire rack to cool completely.
- Serve with a dollop of whipped cream, if desired.
Nutrition
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg