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Pineapple Upside-Down Cupcakes

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  • Prep 30 min
  • Total 1 hr 20 min
  • Servings 24
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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.
By Jessica Walker
Updated Jul 31, 2023
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Ingredients

  • 1/4 cup butter
  • 3/4 cup packed brown sugar
  • 12 maraschino cherries without stems, cut in half
  • 3 cans (8 oz) pineapple slices in juice, drained, juice reserved
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup reserved pineapple juice
  • 1/3 cup vegetable oil
  • 3 eggs

Steps

  • 1
    Heat oven to 350°F. Spray 24 nonstick regular-size muffin cups (2 3/4x1 1/4-inch) with cooking spray.
  • 2
    In 1-quart sauce pan, melt butter. Stir in brown sugar. Place about 1 1/4 teaspoons brown sugar mixture in each cup; spread evenly in bottom of cup. Place cherry half cut side up in center of each cup. Cut each pineapple slice into 4 pieces. Place 2 pieces of pineapple around cherry in center; press lightly into mixture.
  • 3
    In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • 4
    Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edges of cupcakes to loosen; turn upside-down onto cookie sheet; cool about 20 minutes. Serve warm. Store loosely covered at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    For best results, use nonstick regular muffin cups that are 2 3/4-inches wide and 1 1/4-inches deep.
  • tip 2
    Cherry halves are placed first in the brown sugar mixture before the pineapple slices. This makes for a pretty presentation when cupcakes are baked and turned over.
  • tip 3
    An ice cream scoop is a good tool to use for filling the muffin cups with batter.
  • tip 4
    You can use 2 (20-oz) cans of pineapple in juice in place of the 3 (8-oz) cans of pineapple, to get the 12 slices for this recipe. Refrigerate remaining slices for another use.

Nutrition

160 Calories, 6g Total Fat, 1g Protein, 26g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
160
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
130mg
5%
Potassium
55mg
2%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
18g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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