How To Make Simple Pineapple Upside-Down Cupcakes
This upside-down cupcakes recipe only takes 30 minutes to whip up! Rich and fruity, these pastries are topped with pineapples and cherries for a sweet bite.
Serves:
Ingredients
- 15¼ozyellow cake mix,(1 package)
- 1cupwater
- ½cupvegetable oil
- 3eggs
- 12½ozpineapple tidbits in juice,(1 can) drained and juice reserved
- 1cupbrown sugar,or as needed
- ½cupbutter,melted
- 16½ozcherries,(1 can) pitted and drained
Instructions
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Preheat oven to 350 degrees F. Grease muffin cups or line with paper muffin liners.
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Beat cake mix, water, oil, and eggs together with an electric mixer in large bowl on low speed for 30 seconds, increase speed to medium speed and beat for 2 minutes. Pour reserved pineapple juice into cake mix and beat until combined.
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Sprinkle brown sugar evenly in each muffin cup. Drizzle butter evenly over brown sugar. Place pineapple tidbits and 1 cherry atop the brown sugar mixture. Pour cake batter over pineapple tidbits.
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Bake in the preheated oven for 15 to 20 minutes until golden and the tops spring back when lightly pressed.
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Serve and enjoy.
Nutrition
- Calories: 385.68kcal
- Fat: 19.40g
- Saturated Fat: 6.40g
- Trans Fat: 0.47g
- Monounsaturated Fat: 9.37g
- Polyunsaturated Fat: 2.20g
- Carbohydrates: 51.56g
- Fiber: 1.66g
- Sugar: 35.27g
- Protein: 3.35g
- Cholesterol: 60.33mg
- Sodium: 283.05mg
- Calcium: 103.84mg
- Potassium: 168.83mg
- Iron: 1.25mg
- Vitamin A: 83.95µg
- Vitamin C: 16.84mg
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