Pineapple Upside Down Cupcakes – a mini version of your favorite cake with butter, brown sugar, pineapple, and a cherry on top! These cupcakes are good warm or at room temperature so they’re great for parties or luaus.
Adaptations can be made to make this completely from scratch. This is just a yummy simplified version!
In a perfect world, I would make these from scratch. And by all means if you want to, go right ahead.
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But sometimes a doctored up cake mix does wonders. I mean adding brown sugar and butter to cake mix? Sounds like a sure win to me.
These Pineapple Upside Down Cupcakes have been calling to me for years. Try not to burn the top of your mouth off eating them straight out of the oven. I did.
WHAT ARE PINEAPPLE UPSIDE DOWN CUPCAKES?
Pineapple Upside Down Cupcakes are a mini version of your favorite cake with butter, brown sugar, pineapple, and a cherry on top!
First, spoon some melted butter, crushed pineapple, brown sugar, and a cherry in the bottom of a muffin tin.
Next, top with the cupcake batter and bake.
Finally, invert the cupcakes for beautiful Pineapple Upside Down Cupcakes.
To Make this Recipe You’Il Need the following ingredients:
- cooking spray
- 1/2 cup butter, melted
- 1 1/2 cups brown sugar
- 24 maraschino cherries
- 1 (20 ounce) can crushed pineapple
- 1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines(R) Pineapple Supreme)
- 3 eggs