The easiest Pineapple Upside Down Cupcakes — with a little help from boxed cake.
I love these because they’re bite sized and perfect for a dessert table. I find Pineapple Upside Down Cake to be a little crumbly. With cupcakes, you get a perfect piece every time.
Pineapple Upside Down Cupcakes
Ingredients
- 1 box white or yellow cake mix
- 1 can pineapple slices, juice drained and set aside
- 25 maraschino cherries
- 1/3 cup vegetable oil
- 3 eggs
- Juice from pineapples
- 1 cup brown sugar
- 1 cup Butter, melted
Directions
- Drain the pineapple slices, and reserve the juice
- Cut into quarters
- Prepare the cake batter as directed on the box, but replace the water with the drained pineapple juice, set aside
- Melt the butter and pour a little into each cupcake pan cup
- Spoon in brown sugar into each cupcake slot and stir
- Add 2 quarters cut pineapple and 1 cherry
- Scoop in 1/4 cup batter into each cup
- Bake for 20 minutes on 180C
- Cool and then flip over
