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Pineapple Upside-Down Cupcakes

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Pineapple Upside-Down Cupcakes
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  • Prep 20 min
  • Total 50 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 Nov 26, 2019

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use crushed pineapple instead of the pineapple rings. Just divide the pineapple evenly among the muffin cups.
  • tip 2
    White cake mix can be substituted for yellow, if desired.

Nutrition

180 Calories, 8g Total Fat, 1g Protein, 25g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
80
Total Fat
8g
13%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
160mg
7%
Potassium
55mg
2%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
18g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
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 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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