Description
These Pineapple Upside-Down Cupcakes are a delightful twist on the classic dessert, combining moist yellow cake with a caramelized pineapple and cherry topping. Perfect for parties or a sweet treat, they offer a burst of tropical flavor in a convenient cupcake form.
Ingredients
Scale
Cake Mix
- 1 box yellow cake mix (plus ingredients called for on box: usually eggs, oil, and water)
Topping
- 1 can (20 ounces) pineapple slices in juice
- ½ cup packed light brown sugar
- ¼ cup unsalted butter, melted
- Maraschino cherries (about 12)
Others
- Nonstick cooking spray
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and generously spray a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
- Make the Topping Base: In a small bowl, combine the melted butter and light brown sugar until well blended. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup, creating a caramel base.
- Add Pineapple and Cherry: Cut the pineapple slices into small pieces or use pineapple tidbits. Place a few pineapple pieces on top of the brown sugar mixture in each muffin cup. Then, add one maraschino cherry to the center of each cup to add sweetness and color.
- Prepare Cake Batter: Prepare the yellow cake mix according to the package instructions, including the required eggs, oil, and water.
- Fill Muffin Cups: Fill each muffin cup about two-thirds full with the prepared cake batter, ensuring the pineapple and cherry remain visible at the bottom once inverted.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool and Invert: Allow the cupcakes to cool in the pan for 5 minutes. Then carefully run a knife around the edges of each cupcake and invert them onto a wire rack or tray to reveal the pineapple upside-down topping.
- Final Cooling: Let the inverted cupcakes cool completely before serving to allow the topping to set and flavors to meld.
Notes
- For extra pineapple flavor, replace some or all of the water in the cake mix with pineapple juice from the can.
- These cupcakes are best served the same day for optimal freshness and texture.
- You can store leftover cupcakes in the refrigerator for up to 3 days, though the topping is best enjoyed fresh.
