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Pineapple Upside-Down Cupcakes

Prep 20 min
Total 50 min
Servings 24

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. MORE+ LESS-

By Jessica Walker

March 7, 2013

Ingredients

can (20 oz) sliced pineapple, drained, juice reserved

box Betty Crocker™ Super Moist™ yellow cake mix

1/2

cup vegetable oil

eggs

1/3

cup butter, melted

2/3

cup packed brown sugar

maraschino cherries, cut in half

Steps

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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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 80

% Daily Value

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;