Description
Indulge in the delightful charm of Pineapple Upside Down Cupcakes, a fun and vibrant twist on the classic dessert. These mini treats are bursting with tropical flavors, featuring moist cake infused with crushed pineapple, a rich brown sugar caramel layer, and a cherry on top. Perfect for any occasion, from birthdays to casual get-togethers, these cupcakes are not only easy to make but also incredibly shareable. Elevate your dessert game and impress your guests with these charming individual delights that bring a taste of summer to your table.
Ingredients
Scale
- 1 package yellow cake mix (15.25 oz)
- 20 oz can crushed pineapple (reserve juice)
- 1/2 cup butter (melted)
- 1 1/2 cups brown sugar
- 24 maraschino cherries
- Vegetable oil and eggs as per cake mix instructions
Instructions
- Preheat oven to 350°F.
- Spray 24 muffin cups with cooking spray.
- In each muffin cup, add 1 tsp melted butter and 1 tbsp brown sugar.
- Place one maraschino cherry in the center of each cup and top with a heaping tablespoon of crushed pineapple.
- Prepare the cake batter using reserved pineapple juice instead of water.
- Pour the batter into prepared muffin cups, filling almost to the top.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before inverting onto parchment paper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (56g)
- Calories: 210
- Sugar: 16g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg