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.
- 15¼ozyellow cake mix,(1 package)
- ½cupvegetable oil
- 12½ozpineapple tidbits in juice,(1 can) drained and juice reserved
- 1cupbrown sugar,or as needed
- 16½ozcherries,(1 can) pitted and drained
Preheat oven to 350 degrees F. Grease muffin cups or line with paper muffin liners.
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.
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.
Bake in the preheated oven for 15 to 20 minutes until golden and the tops spring back when lightly pressed.
Serve and enjoy.
- 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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