Pineapple Upside Down Cupcakes

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As much as I love chocolate (and I DO!), there are times I crave something other than chocolate.  Or maybe it’s just that chocolate is so overdone around Valentine’s Day that I’m ready for something different.

Looking for the opposite of chocolate, I found pineapple upside down cupcakes.  Yum!  Ok, so maybe we’re going out on a limb to call these “cupcakes” when there are no cupcake wrappers involved.  And no frosting.  But if you make something in a cupcake tin, it can be called a cupcake, right?

Besides, if Betty Crocker calls these cupcakes, who are we to argue?

Pineapple Upside Down Cupcakes


1 can (20 oz) sliced pineapple, drained, juice reserved1 box Betty Crocker® SuperMoist® yellow cake mix

1/2 cup vegetable oil

3 eggs

1/3 cup butter, melted

2/3 cup packed brown sugar

12 maraschino cherries, cut in half

Step One:  Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.

Step Two: Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

Step Three: In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.

Step Four: Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.


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