Description
Pineapple Upside Down Cupcakes are a delightful and tropical twist on the classic dessert. These mini treats feature a moist yellow cake infused with crushed pineapple, topped with a luscious brown sugar caramel and a cherry, making them perfect for parties or casual gatherings. Individual servings make them easy to serve and share, ensuring everyone can relish this fun, flavorful dessert.
Ingredients
Scale
- 1 package yellow cake mix (15.25 oz)
- 1/2 cup butter (melted)
- 1 1/2 cups brown sugar
- 20 oz can crushed pineapple (reserve juice)
- 24 maraschino cherries
- Vegetable oil and eggs as per cake mix instructions
- Optional: Confectioners' sugar for dusting
Instructions
- Preheat your oven to 350°F.
- Spray 24 muffin cups with cooking spray and line with parchment paper.
- In each cup, add 1 teaspoon of melted butter followed by 1 tablespoon of brown sugar.
- Place one maraschino cherry in the center of each cup and top with crushed pineapple.
- Prepare the cake batter according to package directions, replacing water with reserved pineapple juice.
- Fill muffin cups almost to the top with batter.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool for about 5 minutes before inverting onto parchment paper.
- Dust with confectioners' sugar if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg