Pineapple Upside Down Cupcakes

The easiest Pineapple Upside Down Cupcakes — with a little help from boxed cake.

I love these because they’re bite sized and perfect for a dessert table. I find Pineapple Upside Down Cake to be a little crumbly. With cupcakes, you get a perfect piece every time.

Pineapple upside down cupcakes

Pineapple Upside Down Cupcakes

Serving Size:
24 Cupcakes

Ingredients

  • 1 box white or yellow cake mix
  • 1 can pineapple slices, juice drained and set aside
  • 25 maraschino cherries
  • 1/3 cup vegetable oil
  • 3 eggs
  • Juice from pineapples
  • 1 cup brown sugar
  • 1 cup Butter, melted

Directions

  1. Drain the pineapple slices, and reserve the juice
  2. Cut into quarters
  3. Prepare the cake batter as directed on the box, but replace the water with the drained pineapple juice, set aside
  4. Melt the butter and pour a little into each cupcake pan cup
  5. Spoon in brown sugar into each cupcake slot and stir
  6. Add 2 quarters cut pineapple and 1 cherry
  7. Scoop in 1/4 cup batter into each cup
  8. Bake for 20 minutes on 180C
  9. Cool and then flip over