These pineapple upside down cupcakes are great to make for family gatherings or as treats to pack into lunches. It's an easy recipe; adaptations can be made to make this completely from scratch. This is just a yummy simplified version!
Ingredients
- cooking spray:
- butter: 0.5 cup (melted)
- ½ cups brown sugar: 1 piece
- maraschino cherries: 24 piece
- pineapple: 1 can (20 ounce can, crushed)
- pineapple cake mix (such as Duncan Hines® Pineapple Supreme): 1 pack (18.25 ounce pack)
- ⅓ cups pineapple juice: 1 piece
- vegetable oil: 0.33333 cup
- eggs: 3 piece
- confectioners' sugar for dusting: 1 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.
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Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.
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Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.
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Pour batter into the muffin cups, filling them to the top; do not overfill.
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Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
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Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar before serving.
