Pineapple Upside-Down Cupcakes

Everyone loves cupcakes, and no one can resist pineapple upside-down cake. We've found a way to brings these favorites together in a sure-to-please treat.

  • Prep Time 20 min
  • Total Time 50 min
  • Servings 24


can (20 oz) sliced pineapple, drained, juice reserved
box Betty Crocker™ SuperMoist™ yellow cake mix
cup vegetable oil
cup butter, melted
cup packed brown sugar
maraschino cherries, cut in half

  • 1 Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
  • 2 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.
  • 3 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.
  • 4 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.

Expert Tips

You can use crushed pineapple instead of the pineapple rings. Just divide the pineapple evenly among the muffin cups.

White cake mix can be substituted for yellow, if desired.