Pineapple Upside Down Cupcakes
Prep time
Cook time
Total time
These pineapple upside down cake cupcakes will take you back to your childhood! I don't know why these aren't served as much these days - but they SHOULD!
Serves: 24
  • 1 box Yellow Cake Mix
  • 20 oz can Pineapple Rings or Chunks, cut in to pieces
  • ½ cup vegetable oil
  • 3 eggs
  • ⅓ cup butter, melted
  • ⅔ cup brown sugar
  • 24 maraschino cherries
  1. Preheat oven to 350 F; Spray a muffin/cupcake tin with nonstick spray
  2. Combine the cake mix, oil, eggs and pineapple juice in a bowl and beat with an electric mixer or whisk until well-blended
  3. In a separate bowl, combine the melted butter and brown sugar. Spoon 2 teaspoonfuls of this mixture in to the bottom of each cavity of the cupcake pan
  4. Arrange pineapple chunks in a circle on top of the brown sugar mixture, with a cherry in the center
  5. Fill each cupcake cavity about ⅔ of the way with the cake batter
  6. Bake for 20 – 25 minutes or until an inserted toothpick comes out clean
  7. Allow to cool in the pan for 5 minutes
  8. Run a butter knife around the edges of each cup, then invert the cupcakes on to a cooling rack
Recipe by Moms Need To Know ™ at