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!
Pineapple Upside Down Cake really used to be more of a “thing”. I don't know why people don't make it as often as they used to, but it seemed to be a staple when I was younger. It was the cake that we all used to convince ourselves was “healthy” – after all – it doesn't have any icing and it actually has fruit in it!
I generally like making cupcakes more than making a cake (it's portion controlled; if I am having a party, it is easier to serve – no need to worry about having a cake knife, etc) and cupcakes are just more fun to eat, in my never to be humble opinion (have you TRIED my Oreo Stuffed Cupcakes with Cookies and Cream Frosting yet?) . They just take me right back to my childhood!
I use a box mix for these. I know that many people prefer to make it from scratch, but they really do bake and rise beautifully. You can always buy an organic non-GMO Yellow Cake Mix if it makes you feel better!
Anyway – to make these Pineapple Upside Down Cupcakes, you will need:
- 1 box Yellow Cake Mix
- 20 oz can Pineapple Rings or Chunks, cut in to pieces
- 1/2 cup vegetable oil
- 3 eggs
- 1/3 cup butter, melted
- 2/3 cup brown sugar
- 24 maraschino cherries
Combine the cake mix, oil, eggs and pineapple juice in a bowl and beat with an electric mixer or whisk until well-blended
In a separate bowl, combine the melted butter and brown sugar. Spoon 2 teaspoonfuls of this mixture in to the bottom of a cupcake pan that has been sprayed with non-stick spray.
Arrange pineapple chunks in a circle on top of the brown sugar mixture, with a cherry in the center. Fill cupcake tins 2/3 full with the batter.
Bake, cool and enjoy!
Scroll down for the complete directions!