Switch up your pineapple upside down cake routine with this simple recipe. These airy angel food cupcakes soak in pineapple juice and have pineapple bits in every bite!
How To Make Moist Pineapple Upside Down Angel Food Cupcakes
Prep:
10 mins
Cook:
30 mins
Total:
40 mins
Ingredients
- 1 lb angel food cake mix, (1 box)
- 1 lb pineapple, (1 can), crushed
- 1 can pineapple rings, drained
- ½ cup brown sugar
To Serve:
- maple syrup
For Garnish:
- cherries
Instructions
-
Preheat oven to 350 degrees F.
-
In a large bowl, combine cake mix and crushed pineapple with juice.
-
In a greased cupcake or muffin tin, sprinkle brown sugar in each well.
-
Top brown sugar with pineapple rings and fill wells with batter.
-
Bake for 30 minutes until cupcakes begin to pull away from the sides of the pan.
-
Invert cupcakes out of the pan and garnish each with a cherry.
Nutrition
- Sugar: 43g
- :
- Calcium: 78mg
- Calories: 220kcal
- Carbohydrates: 54g
- Fat: 1g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 146mg
- Protein: 3g
- Saturated Fat: 1g
- Sodium: 314mg
- Vitamin A: 46IU
- Vitamin C: 23mg
Have you tried making these Moist Pineapple Upside Down Angel Food Cupcakes? Share your experience and discuss the recipe with fellow bakers in the Baking and Desserts forum section.
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